Recipe courtesy of Trisha Yearwood
Maple Brown Butter Candy Kettle Corn
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- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 25 min
- Yield: about 10 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 283
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 4 g
- Cholesterol
- 13 mg
- Sodium
- 215 mg
- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 25 min
- Yield: about 10 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 283
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 4 g
- Cholesterol
- 13 mg
- Sodium
- 215 mg
Ingredients
Directions
- Melt the butter in a small skillet over medium heat, then cook, swirling occasionally, until nutty smelling and the solids are nicely browned, about 4 minutes. Transfer to a small bowl or measuring cup.
- Line a baking sheet with parchment paper and spray lightly with cooking spray.
- Mix the maple syrup, sugar and 1 teaspoon salt together in a small bowl.
- Put the oil and 3 or 4 popcorn kernels in a large pot (at least a 6-quart) with a lid. Cover the pot and turn up the heat to medium-high. Wait until you hear one of the kernels pop, then uncover the pot and add the maple syrup mixture and the popcorn kernels; quickly stir everything together, then replace the lid.
- Cook the popcorn until the kernels begin popping, then reduce the heat slightly. Cook, shaking often, until the rate of popping starts to slow, 2 to 3 minutes. Do not wait for all of the kernels to pop, or it will burn! Uncover the pot and stir in the brown butter, pistachios and candy.
- Pour the popcorn out on the prepared parchment to cool, 15 to 20 minutes. Transfer to a serving bowl, leaving behind any unpopped kernels.
