As the leaves start to change and the air becomes crisp with the promise of fall, my mind drifts back to cozy evenings spent in my grandmother’s kitchen. She would whip up her famous caramel corn, filling the house with the sweet, buttery aroma that could make anyone feel at home. This modern twist on her classic recipe adds a touch of maple syrup and toasted pecans, creating a delightful combination of sweetness and a hint of savory crunch.

Whether you’re hosting a movie night or just craving a sweet snack, this Salted Maple Caramel Corn is sure to bring a smile to your face and warm your heart.

Ingredients

  • 1 cup unpopped popcorn kernels
  • 1 cup pecans, roughly chopped
  • 1 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1/2 cup maple syrup
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt (plus more for sprinkling)

Instructions

Begin by popping the popcorn kernels. You can use an air popper or stovetop method. If using stovetop, heat a large pot over medium heat and add a tablespoon of oil. Add the popcorn kernels and cover with a lid, shaking occasionally until popping slows. Remove from heat and transfer to a large mixing bowl, then fold in the chopped pecans.

In a medium saucepan over medium heat, melt the unsalted butter. Once melted, stir in the brown sugar and maple syrup. Bring the mixture to a gentle boil, stirring constantly for about 4-5 minutes until it thickens slightly and becomes bubbly. Remove from heat and quickly mix in the baking soda, vanilla extract, and sea salt. The mixture will bubble up, so be cautious.

Pour the hot caramel sauce over the popcorn and pecans in the mixing bowl. Use a spatula to gently fold the popcorn until evenly coated. It’s best to work quickly while the caramel is warm to ensure it sticks well.

Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper. Spread the caramel-coated popcorn mixture evenly on the baking sheet. Bake for 1 hour, stirring every 15 minutes to ensure even coating and crunchiness.

Once the caramel corn is golden and crispy, remove it from the oven and let it cool completely. As it cools, sprinkle a little extra sea salt on top for that perfect sweet-and-salty balance.

Once cooled, break it into clusters and serve in a festive bowl or package it up in bags for gifts. This Salted Maple Caramel Corn with Toasted Pecans is bound to become a beloved tradition in your home, just like it was in mine.

Enjoy every crunchy, caramel-coated bite while reminiscing about the sweet moments spent with family and friends.