Maple Pecan Popcorn Balls
- Yield 18 pieces
- Prep 10 mins
- Cook 15 mins
Classic popcorn balls with a flavorful twist make a perfect after-school snack for pint-sizers.
"Light" corn syrup doesn't refer to its calories; it's a reference to its color -- and its mild flavor. Here, it keeps the sugar from crystallizing in these chewy popcorn balls, spiked with maple for a fall treat. Have everything ready before you start as you need to work quickly.
- 4 quarts (16 cups) freshly popped popcorn (made from about 2/3 cup popcorn kernels and 3 tablespoons canola oil -- work in batches if necessary)
- 2 cups granulated sugar
- 2/3 cup water
- 1/4 cup light corn syrup
- 1/4 cup maple syrup (do not use imitation maple syrup)
- 8 tablespoons unsalted butter (1 stick), plus additional for greasing
- 2 teaspoons salt
- 1/8 teaspoon cream of tartar
- 1 cup chopped toasted pecans
- Lightly butter the inside of a large bowl. Pour warm popcorn into buttered bowl.
- Mix sugar, water, corn syrup, maple syrup, butter, salt and cream of tartar in a large saucepan over medium heat. Bring to boil, stirring often. Attach candy thermometer to the inside of the pan. Continue heating undisturbed until temperature reaches 268F (hard-ball stage), about 10 to 15 minutes.
- Remove pan from the heat; stir in nuts. Slowly drizzle sugar mixture over popcorn, tossing gently with a spatula.
- Working quickly and wearing rubber gloves that you’ve buttered, gather about 1/2 cup of the coated popcorn together at a time, and form into balls without compacting too tightly.
Recipe by Bruce Weinstein and Mark Scarbrough.