Salted Maple Pecan Caramel Corn
Salted Maple Pecan Caramel Corn might be just the side dish you are searching for. This gluten free and lacto ovo vegetarian recipe serves 8 and costs $1.24 per serving. One serving contains 244 calories, 2g of protein, and 14g of fat. Several people made this recipe, and 669 would say it hit the spot. This recipe from Alaska from Scratch requires butter, salt, maple syrup, and pecans. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is rather bad. If you like this recipe, you might also like recipes such as Salted Caramel Maple Pecan Pie Bars, Maple-Gingerbread Layer Cake with Salted Maple-Caramel Sauce, and Salted Caramel Cupcakes with Pecan Coconut Brittle Crumble and Caramel Swiss Buttercream.
Servings: 8
Ingredients:
3T butter
1/2t maple extract
3/4c pure maple syrup
1c pecans, toasted*, salted, and roughly chopped
1/2t salt
1/2c unpopped popcorn, popped and kernels removed
Equipment:
wooden spoon
mixing bowl
candy thermometer
sauce pan
bowl
baking sheet
Cooking instruction summary:
Spray a large metal mixing bowl and a wooden spoon with non-stick spray. Add the popcorn and pecans to the bowl and toss together. In a small non-stick saucepan over medium heat, add the butter, syrup, extract, and salt. Bring to a boil and cook until the mixture registers 300 degrees F on a candy thermometer. Pour the hot caramel over the popcorn and pecans and use the wooden spoon to stir quickly until the everything is nicely coated. Immediately spread the mixture out onto a large baking sheet and allow to cool completely. Break the popcorn into smaller pieces and serve or store in an airtight container or bag.
Step by step:
1. Spray a large metal mixing bowl and a wooden spoon with non-stick spray.
2. Add the popcorn and pecans to the bowl and toss together. In a small non-stick saucepan over medium heat, add the butter, syrup, extract, and salt. Bring to a boil and cook until the mixture registers 300 degrees F on a candy thermometer.
3. Pour the hot caramel over the popcorn and pecans and use the wooden spoon to stir quickly until the everything is nicely coated. Immediately spread the mixture out onto a large baking sheet and allow to cool completely. Break the popcorn into smaller pieces and serve or store in an airtight container or bag.
Nutrition Information:
covered percent of daily need
