So apparently yesterday was national popcorn day.
There are so many national food days that I can’t keep track of them, and half of them I didn’t even know existed. I apologize for not posting this delicious maple cinnamon pecan popcorn yesterday, but by the time I figured out that it was national popcorn day it was too late. Even though it’s a day late you should still make this popcorn.
It makes a great snack or appetizer for a party, like a Super Bowl party! I’m pretty excited for the Super Bowl this year. The Broncos finally made it! The orange and blue colors were everywhere here in Denver and Highlands Ranch over the weekend. Yesterday is was so nice outside that we had the windows open while the game was going on. Every time the Broncos made a touchdown you could hear the cheers from all of our surrounding neighbors, it was pretty entertaining.
Back to the maple cinnamon pecan popcorn and why you need to make it for your Super Bowl party. The popcorn is a perfect combination of sweet, salt, and crunch, something that most people enjoy, especially me! To make the popcorn I took a 1/4 cup of popcorn kernels and popped them in my air popper. I then poured a 1/4 cup of maple syrup into a small saucepan along with some salt and cinnamon. I brought the mixture to a boil and then added a tablespoon of butter. It bubbles up like caramel does when you make it. I then turned the heat down to low and let it cook for a couple minutes until it had thickened slightly. I poured in a 1/4 cup of toasted, chopped pecans to the syrup mixture and then poured it all over my popcorn. It was VERY sticky. To get the popcorn to be less sticky I put it on a lined cookie sheet and baked it at 325 degrees for about 5-8 minutes.
After it had cooled, it was no longer sticky, just crunchy, salty, and sweet! If you enjoy sweet and salty popcorn I highly recommend this addictive snack!
- 1/4 cup popcorn kernals
- 1/4 cup pure maple syrup
- 1/2 t. salt
- 1/2 t. cinnamon
- 1 T. butter
- 1/4 cup pecans, toasted and chopped
- Preheat oven to 325 degrees.
- Line a baking sheet with parchment or a silpat mat.
- Place the popcorn kernels into an air popper and pop into a large bowl.
- In a small saucepan over medium heat bring the maple syrup, salt, and cinnamon to a boil.
- Add in the butter and stir for a couple minutes until the syrup mixture has thickened.
- Add in the pecans.
- Pour the syrup pecan mixture over the popcorn and toss it together until all of the popcorn is coated.
- Pour the popcorn out onto the baking sheet in a single layer and place it on the middle rack of the oven.
- Bake the popcorn at 325 degrees for 5-8 minutes.
- Let the popcorn cool and then place it back in a bowl for serving.