Butter Crunch

Butter Crunch

Ingredients:
1 1/2 C. pecan halves, toasted
10 C. popped unsalted popcorn
1 C. granulated sugar
1 C. unsalted butter
1/4 C. light corn syrup
2 T. maple syrup

Directions:
Grease a 15 x 10 x 1−inch jellyroll pan; set aside. Grease a large bowl.
Toss together pecans and popcorn in prepared bowl. Combine sugar, butter, corn
syrup and maple syrup in a heavy 2−quart saucepan. Cook over medium−high
heat, stirring constantly until mixture reaches 225ºF on a candy thermometer. Pour
over popcorn mixture, stirring to coat. Spread on prepared jellyroll pan. Cool
completely. Break into pieces.
BUTTER CRUNCH 7
BUTTER PECAN POPCORN
8 C. popped popcorn (about 1/3 to 1/2 C. unpopped)
Nonstick spray coating