Author Notes: This recipe is always enjoyed at the Gaining Ground Board Retreat. Gaining Ground is a non profit farm in Concord, MA that grows organic produce for hunger relief. We also have our own sugar house and make our own syrup. Maple Syrup is our first distribution of the season! —brunobunny
Food52 Review: Very Easy, very delicious. Make it. Trust me. I made this popcorn Saturday afternoon. At first I didn’t think the caramel to corn and nuts ratio was going to be enough, but it is actually just right. Too right. Once you start eating this stuff you can’t STOP. Needless to say, I HIGHLY recommended this, with a warning label concerning potential instant addiction and overconsumption risks. —aargersi
cups of plain popped popcorn
cups salted peanuts
tablespoons unsalted butter
cups maple syrup (you can use grade B)
- Special equipment: a candy thermometer
- Toss together popcorn and popcorn in a large bowl.
- Line a large shallow baking pan with foil, then lightly oil foil and 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, 20 to 25 minutes.
- Pour syrup over pecans and popcorn, stirring briskly with oiled spoon to coat. Immediately spread popcorn in baking pan. Let cool and then break into small pieces.