- 1 cup popcorn kernels
- 1 tablespoon canola or vegetable oil
- ½ cup pecans, toasted and roughly chopped
- ¼ cup unsalted butter
- 1 cup Grade A Very Dark (Grade B) maple syrup
- ¼ teaspoon salt
- ½ teaspoon flaked sea salt
- ½ teaspoon fresh rosemary, chopped (optional)
Preheat the oven to 350 degrees F.
Add three popcorn kernels with the oil to a large 5 to 6-quart pot over medium heat. Cover, and when the kernels pop, add the rest of the popcorn to the pot. Half cover the pot so the steam doesn’t soften the popcorn and shake the pan occasionally so the un-popped kernels fall to the bottom. Cook 3 minutes, or until you don’t hear any more popping. Remove the popped kernels to a large mixing bowl and add the chopped nuts.
Combine the butter, salt, and maple syrup in a small pot over medium-low heat. Bring to a boil and cook five minutes. Pour the sauce over the popcorn and nuts and toss well to combine. Spread the mixture out on a baking sheet lined with parchment or a silpat, sprinkle evenly with flaked sea salt and rosemary (optional) and bake for 5 to 7 minutes. Remove from the oven and let cool to room temperature to allow the caramel to harden. Break into pieces and serve.