:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__01__20150123-popcorn-flavors-daniel-gritzer-29-8192e5b7f5be4181acfda80639ace0a2.jpg?w=1500&resize=1500,1125&ssl=1 "The Solely Candy and Salty Popcorn Recipe You Want This Season")
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Brown butter simply elevates the whole lot it touches—and it could not be simpler to make. On this scrumptious popcorn recipe, wealthy brown butter and maple syrup are cooked into a fast caramel, which is then used to each sweet the pecans and coat freshly popped popcorn. A beneficiant pinch of salt makes all these sweet-savory flavors pop. We like to consider it as pecan pie in popcorn type, full with a maple twist. Don’t be concerned although—it is not overly sugary. As an alternative, it is the right mixture of flavors in your subsequent gathering or film evening.
January 2015
The Solely Candy and Salty Popcorn Recipe You Want This Season
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6 tablespoons unsalted butter
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6 tablespoons pure maple syrup
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2 cups pecans, flippantly crushed
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Kosher salt
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1/2 cup popcorn kernels, popped (about 8 cups popped)
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In a small saucepan, soften butter over medium-high warmth, stirring and swirling, till foaming has subsided and milk solids have turned a chestnut-brown coloration, about 3 minutes.
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Add maple syrup and stir to mix.
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Add pecans and cook dinner, stirring, till a caramel varieties and thickens sufficient to briefly go away a path when a spoon is scraped alongside the underside of the saucepan, about 4 minutes. Season with salt.
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Place popped popcorn in a big mixing bowl and drizzle caramel combination and nuts throughout, tossing as you go, till popcorn is evenly coated in caramel. Season with salt, if crucial. Refrigerate popcorn till caramel is about, about 10 minutes. Toss to interrupt up any clumps and serve. Popcorn may be refrigerated in a zipper-lock bag in a single day.
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