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BUTTER CRUNCH
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1/2 C. pecan halves, toasted
0 C. popped unsalted popcorn
C. granulated sugar
C. unsalted butter
/4 C. light corn syrup
T. maple syrup
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
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