Maple-Pecan Candy Popcorn
1 cup pecans (3 1/2 oz), toasted and coarsely chopped
About 8 cups plain popcorn
3/4 stick (6 tablespoons) unsalted butter
1 1/2 cups pure maple syrup
1/2 teaspoon salt
Special equipment: a candy thermometer
• Toss together pecans and popcorn in a large bowl.
• Line a large shallow baking pan with foil, then lightly oil foil and a wooden spoon.
• Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat.
• Add syrup and salt, then boil, without stirring, until mixture registers 300°F on thermometer, 15 to 20 minutes.
• Pour syrup over pecans and popcorn, stirring briskly with oiled spoon to coat. Immediately spread popcorn in baking pan.
• Cool completely, and then break into bite-size pieces.
Yield: 10 cups
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