Directions

Step 1

1. Cook popcorn if using popcorn kernals. This can be done in a large pot on a stovetop. You can also do it in the microwave.

2. Put the pot on medium high heat and add the oil. When the oil is shimmery add the popcorn kernels and cover the pot.  When the popcorn starts popping be sure to shake the pot a bit to avoid burning the popped kernels from burning and to allow the unpopped kernels to fall to the bottom of the pot.

3. Once popped, put the popcorn in a large bowl leaving the unpopped kernels in the pot, and add your Toasted Pecans.

Step 2

1. Preheat oven to 250° F.

2. Put a small, but deep pot, on medium-high heat on stove top. 

3. Add the Butter and allow to melt.

4. Once melted add the Maple Syrup and bring to a boil.  Add your candy thermometer at this point being sure it’s not resting on the bottom of the pot so it doesn’t get a false reading. 

5. oil until the Maple Syrup/Butter mixture reaches 230° F (110° C) on the candyB thermometer.  This is the “thread” stage.  It’s not quite the “soft ball” stage. 

6. Once it reaches this temp remove it from the heat & stir in the Vanilla and then the Baking Soda.  This is where a deep pot is needed as it will foam up. 

7. Once it’s all combined and foamy dump this mixture over the popcorn & pecans in the bowl.

8. Fold the mixture around softly so you do not break the popcorn up. 

9. Dump this mixture on to your parchment paper lined cookie sheet.  Sprinkle the popcorn with the Sweet Maple Dust. 

10. Bake at 250° for 35 - 40 minutes but stir it every 15 minutes. 

11. Once baked let it cool.  You can eat it still warm but you want to let it cool to allow it to crisp further as it sits.