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  • Kasey Boudreau

Salted Maple Whiskey Caramel Corn with Pecans


INGREDIENTS

  • 16 cups popped popcorn

  • 1 cup lightly toasted pecans

  • 3/4 cup butter (1 1/2 sticks)

  • 1/2 cup brown sugar

  • 1/2 cup maple syrup

  • 1 tablespoon whiskey

  • 1/2 teaspoon sea salt


INSTRUCTIONS Preheat oven to 250ºF. Place the popcorn and pecans in a large bowl, and prepare a baking sheet by lining it with parchment. In a medium saucepan over medium heat, melt the butter. Add in the brown sugar and maple syrup and cook until the mixture starts to boil. Continue to boil, stirring frequently, for 12-14 minutes, until the mixture starts to thicken significantly. If using a candy thermometer, you want to reach 250ºF. Remove the pan from the heat. Stir in the whiskey and salt. Pour the caramel sauce over the popcorn and pecans. Using a spatula, fold until evenly coated. Spread the popcorn and pecans onto the cookie sheet and bake, stirring twice, for 25-30 minutes. Allow the popcorn to cool slightly before serving.

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