Name: Maple Pecan Popcorn Balls
Ingredients: 4 quarts (16 cups) freshly popped popcorn (made from about 2/3 cup popcorn kernels and 3 tablespoons canola oil — work in batches if necessary); 2 cups granulated sugar; 2/3 cup water; 1/4 cup light corn syrup; 1/4 cup Fuller’s pure maple syrup; 8 tablespoons unsalted butter (1 stick), plus additional for greasing; 2 teaspoons salt; 1/8 teaspoon cream of tartar; 1 cup chopped toasted pecans

Maple Pecan Popcorn Balls

Ingredients

Scale

4 quarts (16 cups) freshly popped popcorn (made from about 2/3 cup popcorn kernels and 3 tablespoons canola oil — work in batches if necessary)
2 cups granulated sugar
2/3 cup water
1/4 cup light corn syrup
1/4 cup Fuller’s pure maple syrup
8 tablespoons unsalted butter (1 stick), plus additional for greasing
2 teaspoons salt
1/8 teaspoon cream of tartar
1 cup chopped toasted pecans

Instructions

Lightly butter the inside of a large bowl. Pour warm popcorn into buttered bowl.
Mix sugar, water, corn syrup, maple syrup, butter, salt and cream of tartar in a large saucepan over medium heat. Bring to boil, stirring often. Attach candy thermometer to the inside of the pan.
Continue heating undisturbed until temperature reaches 268F (hard-ball stage), about 10 to 15 minutes.
Remove pan from the heat; stir in nuts. Slowly drizzle sugar mixture over popcorn, tossing gently with a spatula.
Working quickly and wearing rubber gloves that you’ve buttered, gather about 1/2 cup of the coated popcorn together at a time, and form into balls without compacting too tightly.