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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.
Break into pieces.