You saw this one coming, right? It's March...sugaring season....of course that must unite with the very food staple by which we Soules sustain ourselves. Yes, yes...this March, I bring you Maple Pecan Popcorn. Sweet - but not too much. And deliciously crunchy with those nuts.This one goes fast with the littles. I strongly suggest a parental bowl on the side. You know. Just to be sure everyone gets their share.
Maple Pecan Popcorn
8 cups or so cooked popcorn
1/2 cup real Maple Syrup
1 cup pecans or walnuts
Cook the popcorn in your preferred style. For this combination of flavors, coconut oil is clearly the favorite base from which to start. (I can't eat coconut, but everyone else happily can, so it's a bit of a treat to for them to get that flavor around here and this is the perfect place to do so.) I simply coat the bottom of a heavy stock pot with coconut oil, add the kernels and pop it. You'll want as few extra unpopped kernels as you can get for this one (they'll stick to the popped corn with the syrup), so don't put too many kernels in to start.
Chop the nuts. Roast until they're toasty smelling and just beginning to brown. I do it in a cast iron pan on the stovetop, but you can also put them on a cookie sheet in the oven at 375 for 5 to 10 minutes (watch it closely!). Set aside.
On the stovetop, bring maple syrup to a boil in a small saucepan. Lower the heat and continue to cook until it's 236 degrees. It won't take long - five minutes maybe.
Drizzle the syrup over your bowl of popped popcorn. Using an oiled spoon, stir to coat the popcorn, and add the nuts quickly.