Maple Pecan Popcorn Balls
Ingredients
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4 quarts (16 cups) freshly popped popcorn (made from about 2/3 cup popcorn kernels and 3 tablespoons canola oil — work in batches if necessary)
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2 cups granulated sugar
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2/3 cup water
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1/4 cup light corn syrup
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1/4 cup Fuller’s pure maple syrup
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8 tablespoons (1 stick) unsalted butter, plus additional for greasing
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2 teaspoons salt
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1/8 teaspoon cream of tartar
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1 cup chopped toasted pecans
Preparation
- Lightly butter the inside of a large bowl. Pour warm popcorn into buttered bowl.
- Mix sugar, water, corn syrup, maple syrup, butter, salt and cream of tartar in a large saucepan over medium heat. Bring to boil, stirring often. Attach candy thermometer to the inside of the pan.
- Continue heating undisturbed until temperature reaches 268F (hard-ball stage), about 10 to 15 minutes.
- Remove pan from the heat; stir in nuts. Slowly drizzle sugar mixture over popcorn, tossing gently with a spatula.
- Working quickly and wearing rubber gloves that you’ve buttered, gather about 1/2 cup of the coated popcorn together at a time, and form into balls without compacting too tightly.
