Ingredients

• About 8 cups plain popcorn
• 1 cup pecans (3 1/2 ounces), coarsely chopped and toasted
• 3/4 stick unsalted butter
• 1 1/2 cups pure maple syrup
• 1/2 teaspoon salt
• A candy or deep-fat thermometer

Instructions

1. Toss popcorn and pecans in a large bowl.
2. Line bottom of a 17-by 11-inch 4-sided sheet pan with foil, then lightly oil foil.
3. Melt butter in a small heavy saucepan over medium heat. Add maple syrup and salt and boil (still over medium heat), without stirring, until thermometer registers 300°F, 15 to 20 minutes.
4. Pour syrup over pecans and popcorn, stirring briskly with a lightly oiled spoon or silicone spatula to coat, then immediately spread popcorn in pan in 1 layer. Cool completely, then break into bite-size pieces.