Spiced Pecan Caramel Corn

Spiced Pecan Caramel Corn

1/2 cup un-popped popcorn kernels

1 Tbsp. stick margarine (Earth Balance or Nucoa)

1/4 cup dark corn syrup

3/4 cup maple syrup

1/2 tsp. ground cinnamon

1/2 tsp. nutmeg (fresh grated is nice)

1/2 tsp. cayenne

1 tsp. fine grain sea salt

1 cup pecan pieces from Froggy's Grandma's pecan tree (OK, regular pecans will work too)
Pop popcorn in an air popper or on stovetop (DO NOT use microwave popcorn here!) when done, pour popcorn out into a giant bowl.

Place a large sheet of parchment on a work surface (you will use this to cool the popcorn once it’s been covered in syrup).
In a large, heavy bottom pot, simmer the margarine, syrups, salt and spices over medium heat.

Using a wooden spoon, swirl the pot around and around until the syrup bubbles and begins to reduce (5 minutes). Add nuts. Let it bubble again.

Once it’s gently bubbling again, remove the pot from the heat and pour the popcorn in, mixing gently until all the popcorn is evenly coated. Then, spread the popcorn over the parchment in one even layer and let cool for about 10 minutes.

Store in large ziploc bags (if there's any left!)