Thanksgiving week—I’m sure you’re bogged down in holiday prep but just wanted to share one more little treat with you, this wonderful Maple Pecan Caramel Corn. If you’ve got even the teensiest sliver of time to spare, I really think you should whip up a batch—it’s pretty much holiday perfection!!!

Every bite strikes just the right balance between salty and sweet with the addictive crunch of toasted pecans! It’s absolutely irresistible!

As s little kid my dad occasionally brought home a tin of nutty caramel corn called Poppycock and we all loved it of course but this homemade version blows it out of the park! Sorry dad!

You start by making a batch of popcorn the old fashioned way on top of the stove—

And adding a whole slew of warm toasted pecans to it.

Next comes the homemade maple caramel sauce. Don’t be afraid!! Even if you’ve had caramel challenges in the past, I promise you can do it! All it takes is boiling butter, maple syrup and sugar together till a candy thermometer reaches 300º F

At which point you pour the gloriously sticky stuff all over the popcorn and pecans

And stir so that everything gets deliciously coated.

Once the caramel hardens, you break it all apart into nubby clusters and then tie your hands behind your back because otherwise you will risk stuffing the entire batch into your mouth!!

Guys, I’m not exaggerating!! Anyone you serve this to will not be able to stop at just one piece!!

Just think how happy you’ll make all your Thanksgiving people when you open up a tin of this crunchy heaven!!

And speaking of Thanksgiving, I’ll be closing up shop here for the rest of the week to spend it with my family—all 3 of our kids will be home together for the first time in ages! Have a wonderful, safe and scrumptious holiday with your family and friends and I’ll see you next week as we head (gulp) into the holiday season!!xoxo

Maple Pecan Caramel Corn

Makes at least 6 cups

You will need a candy thermometer for this.

Prep Time: Under 45 minutes (much of this is hands-free)

Ingredients

For the popcorn

• Vegetable oil

• Popcorn kernels

• ½ teaspoon fine sea salt, divided

• 1 cup pecan pieces

For the caramel

• 1/2 cup pure maple syrup

• ¼ cup sugar

• 4 tablespoons unsalted butter

The Recipe

1. For the popcorn: Cover the bottom of a large heavyweight pot with a thin layer of of the oil. Pour in the popcorn kernels just to cover the bottom of the pot. Cover the pot and turn the heat to high. As soon as you start to hear the kernels pop, shake the pan continuously over the heat to prevent it from burning. When the popping sounds like it is really slowing down, remove the pot from the heat and let it sit for another minute or so to finish popping all the way. Then carefully remove the iid and transfer the popcorn to a large bowl.

2. Measure out about 6 cups and transfer to a large rimmed baking sheet (you will likely have extra popcorn—never a bad thing). Sprinkle ¼ teaspoon of the sea salt over the popcorn on the baking sheet and toss well.

3. Turn the oven to 350ºF. Place the pecans on a rimmed baking sheet and place in the oven for 6-7 minutes to toast them, then add them to the popcorn on the baking sheet, trying to spread them out evenly.

4. To make the caramel: Add the maple syrup. sugar and butter to a small heavyweight saucepan and place over medium-high heat. When the butter melts, clip a candy thermometer to the side of the pan. You want it to get to 300ºF which will take about 10-15 minutes. Do not stir the mixture but watch the pan carefully. It will take a long time to get to 250-260 and then it will ratchet up quickly to 300 so don’t walk away.

5. Carefully pour the caramel all over the popcorn and pecans on the baking sheet. Quickly sprinkle on the remaining salt and use a wooden spoon to toss everything together. Careful not to touch the caramel because it is HOT!

6. Let the mixture sit for at least 10 minutes to firm up, then break into clusters and serve. Store any leftovers in an airtight container at room temperature for a few days.

Enjoy!

Note: Recipe adapted from Wintersweet by Tammy Donroe Inman. I tinkered with proportions and some techniques.