Ingredients

• 1 cup pecans (3 1/2 oz), toasted and coarsely chopped
• About 8 cups plain popcorn
• 3/4 stick (6 tablespoons) unsalted butter
• 1 1/2 cups pure maple syrup
• 1/2 teaspoon salt
• Special equipment: a candy thermometer

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Instructions

1. Toss together pecans and popcorn in a large bowl.
2. Line a large shallow baking pan with foil, then lightly oil foil and a wooden spoon.
3. Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat. Add syrup and salt, then boil, without stirring, until mixture registers 300°F on thermometer, 15 to 20 minutes.
4. Pour syrup over pecans and popcorn, stirring briskly with oiled spoon to coat. Immediately spread popcorn in baking pan. Cool completely, then break into bite-size pieces.