Maple Rosemary Popcorn

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Maple Rosemary Popcorn
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Prep Time 10 minutes Cook Time 1 hour

Of course you could omit the rosemary and the cayenne and it would still be divine. But try it this way. The worst that happens is your kids don't like it. And there are worse things than that, if you know what I'm saying. Sadly, my kids loved it.

What you'll need

  • 2 tablespoons oil
  • 1/2 cup popcorn kernels
  • 1 cup pecan pieces, toasted at 350 for 7 minutes
  • 1 stick butter
  • 2/3 cup maple syrup
  • 1 tablespoon chopped fresh rosemary
  • 1/4 teaspoon cayenne
  • 1 teaspoon kosher salt (or half as much table salt)
  • 1/2 teaspoon baking soda

How to make it

  1. Heat the oven to 250.

  2. Pop the popcorn.

  3. Combine the popcorn and pecan pieces in the very large bowl, a very large roasting pan (as shown here), or your kitchen sink, that you've scrubbed and dried very well.

  4. Combine the butter and maple syrup in a medium-sized pot and bring it to a boil over medium heat for five minutes.

  5. Turn off the heat, and stir in the rosemary, cayenne, salt and baking soda. Use a wooden spoon to toss it gently, trying to coat the popcorn as evenly as possible.

  6. Pour it onto a large, rimmed baking sheet (oil it or spray it with cooking spray) and bake for 45 minutes (stir it once, gently so it doesn't all flip onto the floor), until it is dry.

  7. Cool, then break into pieces and serve or package for giving away.

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