You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

  • 4 quarts (16 cups) freshly popped popcorn (made from about 2/3 cup popcorn kernels and 3 tablespoons canola oil -- work in batches if necessary)
  • 2 cups granulated sugar
  • 2/3 cup water
  • 1/4 cup light corn syrup
  • 1/4 cup maple syrup (do not use imitation maple syrup)
  • 8 tablespoons unsalted butter (1 stick), plus additional for greasing
  • 2 teaspoons salt
  • 1/8 teaspoon cream of tartar
  • 1 cup chopped toasted pecans

Instructions

  1. Lightly butter the inside of a large bowl. Pour warm popcorn into buttered bowl.
  2. Mix sugar, water, corn syrup, maple syrup, butter, salt and cream of tartar in a large saucepan over medium heat. Bring to boil, stirring often. Attach candy thermometer to the inside of the pan. Continue heating undisturbed until temperature reaches 268F (hard-ball stage), about 10 to 15 minutes.
  3. Remove pan from the heat; stir in nuts. Slowly drizzle sugar mixture over popcorn, tossing gently with a spatula.
  4. Working quickly and wearing rubber gloves that you’ve buttered, gather about 1/2 cup of the coated popcorn together at a time, and form into balls without compacting too tightly.
Recipe by Bruce Weinstein and Mark Scarbrough.

Videos You Might Also Like

The recipe was originally published as Maple Pecan Popcorn Balls on Relish.com

Didn't find what you were looking for? Try another search: