:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__01__20150123-popcorn-flavors-daniel-gritzer-29-8192e5b7f5be4181acfda80639ace0a2.jpg?w=1500&resize=1500,1125&ssl=1 "The Solely Candy and Salty Popcorn Recipe You Want This Season")
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Brown butter simply elevates every part it touches—and it could not be simpler to make. On this scrumptious popcorn recipe, wealthy brown butter and maple syrup are cooked into a fast caramel, which is then used to each sweet the pecans and coat freshly popped popcorn. A beneficiant pinch of salt makes all these sweet-savory flavors pop. We like to think about it as pecan pie in popcorn kind, full with a maple twist. Don’t fret although—it is not overly sugary. As an alternative, it is the proper mixture of flavors to your subsequent gathering or film night time.
January 2015
The Solely Candy and Salty Popcorn Recipe You Want This Season
Cook dinner Mode
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6 tablespoons unsalted butter
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6 tablespoons pure maple syrup
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2 cups pecans, calmly crushed
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Kosher salt
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1/2 cup popcorn kernels, popped (about 8 cups popped)
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In a small saucepan, soften butter over medium-high warmth, stirring and swirling, till foaming has subsided and milk solids have turned a chestnut-brown colour, about 3 minutes.
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Add maple syrup and stir to mix.
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Add pecans and cook dinner, stirring, till a caramel kinds and thickens sufficient to briefly go away a path when a spoon is scraped alongside the underside of the saucepan, about 4 minutes. Season with salt.
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Place popped popcorn in a big mixing bowl and drizzle caramel combination and nuts throughout, tossing as you go, till popcorn is evenly coated in caramel. Season with salt, if essential. Refrigerate popcorn till caramel is ready, about 10 minutes. Toss to interrupt up any clumps and serve. Popcorn could be refrigerated in a zipper-lock bag in a single day.
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