Maple-Rosemary Pecan Popcorn
Why this recipe works
- Two stages remove moisture: Cooking the maple syrup concentrates it before coating. The low oven then dries the thin layer around each piece of popcorn.
- Salt and rosemary temper the maple: A measured amount of salt and finely chopped rosemary keep the coating from tasting only sweet, while pecans add a toasted note.
- Loose clusters are easy to share: Spreading the mixture across two trays leaves space to turn it. Once cold, the clusters separate into small handfuls for serving.
Get the most out of this recipe
Common mistakes
- Use a syrup thermometer: Maple syrup can darken before it is concentrated enough. Measure the stated temperature in the syrup without resting the probe on the pan.
- Keep the layers loose: Two trays give the coating room to dry. A deep mound traps steam and leaves sticky patches underneath.
- Wait until completely cold: Packing warm popcorn traps moisture in the container. Check that the coating is crisp and cool before closing the lid.
Ingredient notes
- Choose pure maple syrup: Maple-flavoured table syrups have different sugar and water contents. Pure maple syrup gives the intended flavour and boiling behaviour.
- Finely chop the rosemary: Small leaf pieces spread through the coating more evenly. Remove the woody stalk before chopping.
- Keep the pecan swap similar: Walnut pieces can replace the pecans, but both versions contain tree nuts. Avoid tiny fragments that scorch before the coating dries.
Serving ideas
- Use several small bowls: Small bowls are easy to refill and keep the main batch away from the steam of hot dishes.
- Break clusters after cooling: Let the syrup harden before separating the pieces. Breaking them while hot can burn fingers and pull off the soft coating.
Make-ahead tips
- Pack the cooled batch promptly: An airtight tin keeps out humidity better than an open serving bowl. Set out only what is needed for the gathering.
- Refresh only if needed: If the coating turns slightly tacky, use the gentle warming method in the storage notes. Cool fully again before returning it to the tin.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 120°C (250°F) and line two baking trays, each about 40 × 30 cm, with baking parchment. Break the pecans into large pieces and strip and finely chop the rosemary leaves, discarding the stalk.
- Put the oil and 3 kernels from the measured popcorn in a heavy 6-litre saucepan over medium-high heat and cover. When they pop, add the remaining kernels, cover and shake the pan regularly over the heat until popping slows to one pop every 2–3 seconds, then remove from the heat. Lift the lid away from you to release the steam.
- Lift the popped corn into a large heatproof bowl with a slotted spoon, leaving all unpopped kernels behind. Fold in the pecan pieces and keep the bowl close to the hob.
- Put the maple syrup, butter and salt in a clean 2-litre saucepan and bring to a steady boil over medium heat, stirring until the butter melts. Stop stirring and cook for 5–7 minutes until the syrup reaches 125°C (255°F), measuring without touching the pan base. Remove from the heat and immediately stir in the chopped rosemary and bicarbonate of soda, taking care as the syrup foams.
- Immediately pour the hot syrup over the popcorn and pecans and fold briskly with two heatproof spatulas until lightly coated. Divide between the prepared trays and spread into loose, even layers without pressing into solid slabs. Do not touch or taste the mixture while the syrup is hot.
- Bake for 40 minutes, turning the mixture gently every 10 minutes and swapping the trays between shelves halfway through. The coating should look dry and the pecans lightly toasted, without dark or bitter edges.
- Cool completely on the trays for about 15 minutes until the coating is crisp and no longer tacky. Break apart any clusters with clean hands and divide between 8 small snack bowls, or transfer to an airtight container.
Recipe notes
Tips
- Use a heavy lidded pot with at least 6 litres of capacity so the kernels have room to expand. Remove every unpopped kernel before coating, since the syrup can hide them among the clusters.
- Hot syrup can cause serious burns, so use long-handled utensils and keep children away during coating. Popcorn and nut pieces are choking hazards for small children.
Substitutions
- Replace the pecans with the same weight of walnut pieces, keeping the same coating and baking method.
Storage
- Cool completely, then store airtight at a cool room temperature for up to 4 days. Do not refrigerate, as moisture softens the coating. If leftovers become slightly tacky, spread them on a lined tray, warm at 110°C (230°F) for 8–10 minutes and cool fully again before sealing.
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Recipe overview
- Servings: 8 servings
- Yield: small snack bowls
- Total time: 1h 30min (35min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Milk Pecans Tree nuts
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