Butter Crunch

1 1/2 cups pecan halves, toasted
10 cups popped unsalted popcorn
1 cups granulated sugar
1 cup unsalted butter
1/4 cup light corn syrup
2 tablespoons maple syrup

Grease a 15 x 10 x 1-inch jellyroll pan; set aside. Grease a large bowl.

Toss together pecans and popcorn in prepared bowl. Combine sugar, butter, corn syrup and maple syrup in a heavy 2-quart saucepan. Cook over medium-high heat, stirring constantly until mixture reaches 225 degrees F on a candy thermometer. Pour over popcorn mixture, stirring to coat. Spread on prepared jellyroll pan. Cool completely. Break into pieces.