Candied Pecan Popcorn

20170128_162714This is a recipe that could earn you a lot of friends. I brought a container of this to work, and it was soon gobbled up by colleagues who asked me not to bring it in again because they didn’t need the temptation.

The original recipe came from the Food Network magazine, which always seems to have recipes that just simply work. It was the creation of Marcela Valladolid, who called for the addition of chipotle seasoning, but I leave that out in my version. Here is the recipe, with a few more changes from the original.

11 cups popped plain popcorn (very important: inspect carefully and remove all unpopped kernels)
1 cup pecans, roughly chopped
1 cup packed dark brown sugar
4 Tbsp. unsalted butter
1/4 cup honey
1 tsp. salt
1/4 tsp. baking soda

Heat oven to 250F degrees. Line a rimmed baking sheet with foil and butter the foil.

When oven is hot, put popcorn on the pan and scatter the pecans on top. Place in the oven while you do the next step.

Place the sugar, butter, and honey in a small saucepan and heat over medium-low, stirring occasionally. When the sugar and butter have melted, increase the heat and boil for 4 minutes, stirring constantly. Remove from heat and quickly stir in salt and baking soda.

Remove popcorn from oven and pour the syrup on top, then mix gently with a rubber spatula to coat as much of the popcorn as possible. Bake for 1 hour, stirring with the spatula halfway through to coat more popcorn.

Remove from oven, stir once more, and let cool. To remove cooled popcorn from foil, lift it up at each end, gently moving the foil around to ease the popcorn off.

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