Pecan maple popcorn
- 175g butter, plus extra for greasing
- 3 tbsp vegetable oil
- 200g popping corn
- 150g caster sugar
- 150g maple syrup
- 150g pecans, finely chopped
Make the day before; store in an airtight container.
Lightly grease 2 baking trays with butter. Heat the oil in a large pan and stir in the popping corn. Cover and cook for 4-5 minutes, shaking the pan occasionally, until the popping stops. Tip into a large bowl.
Clean the inside of the pan with kitchen paper, then add the butter, sugar and maple syrup. Cook gently, stirring until the sugar dissolves. Bring to the boil and bubble rapidly, without stirring, for 4-5 minutes, until it’s a darker caramel, or a teaspoonful of the caramel dropped into a mug of cold water goes hard.
Swiftly, yet carefully, add the popped corn and pecans, stirring until coated. Tip out on to the prepared baking trays and leave to set and harden. Break up into pieces and serve.