Butter Crunch Popcorn
1 1/2 cups pecan halves, toasted
10 cups popped unsalted popcorn
1 cup granulated sugar
1 cup unsalted butter
1/4 cup light corn syrup
2 tablespoons maple syrup
Grease a 15 1/2 x 10 1/2 x 1?inch jellyroll pan (or similar size); 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. Store in an air tight container.