Butter Crunch

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  • 1 1/2 cups pecan halves, toasted
  • 10 cups popped unsalted popcorn
  • 1 cups granulated sugar
  • 1 cup unsalted butter
  • 1/4 cup light corn syrup
  • 2 tablespoons maple syrup


  1. Grease a 15 x 10 x 1-inch jellyroll pan; set aside. Grease a large bowl.
  2. Toss together pecans and popcorn in prepared bowl.
  3. Combine sugar, butter, corn syrup and maple syrup in a heavy 2 quart saucepan. Cook over medium-high heat, stirring constantly until mixture reaches 225 degrees F on a candy thermometer.
  4. Pour over popcorn mixture, stirring to coat. Spread on prepared jellyroll pan.
  5. Cool completely.
  6. Break into pieces.