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Butter Crunch

Recipe Ingredients

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.

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