Maple Pecan Caramel Popcorn

Sweet, salty, and crunchy: this maple pecan caramel popcorn is the perfect Halloween treat.

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Our own summary of the original by Amy (Savory Moments) — the full post and photos live at savorymomentsblog.blogspot.com.

This recipe combines air-popped popcorn and pecans with a homemade maple caramel. After coating and baking, you get a crunchy, addictive snack that stores well for several days.

Ingredients

1/2 cup unpopped popcorn kernels

1 cup pecan halves

1/2 cup (1 stick) unsalted butter

1 cup real maple syrup (the darkest you can find)

1/4 teaspoon salt, plus more for sprinkling

1/2 teaspoon baking soda

Directions

Use an air popper to pop the popcorn kernels as directed by the manufacturer, collecting them in the biggest bowl you own. Mix in the pecan halves and set aside.

Cover two baking sheets with parchment paper. Warm your oven to 200°F.

In a large pot over medium heat, combine the butter, maple syrup, and 1/4 teaspoon salt. Stir now and then until it reaches a gentle boil. Keep cooking, stirring occasionally, until a candy thermometer shows 230°F. Take it off the heat and stir in the baking soda (watch out for bubbling).

Pour the caramel over the popcorn and pecans. Toss well to coat evenly. Spread the mixture onto the prepared baking sheets. Sprinkle a little extra salt on top.

Bake for one hour, stirring every 15 minutes.

Allow to cool completely. Break apart any clumps if needed. Keep in an airtight container for several days.