Maple-pecan glazed popcorn
Ingredients
- 3 tbsp grapeseed oil canola or safflower oil also work
- 3.5 ounces popcorn kernels (1/2 cup)
- 3.5 ounces pecans halves or pieces (1 cup)
- 3 tbsp agave syrup
- 2 tbsp maple syrup
- 1 tbsp butter (unsalted) or vegan butter (use unsalted butter for low-sodium diet)
- 1-1/2 tsp smoked salt (omit for low-sodium diet)
- 1/2 tsp cinnamon
- 1/4 tsp cloves (dried, ground)
- 1/4 tsp nutmeg (dried)
- 1/4 tsp allspice
Instructions
- Preheat oven to 300F/150C/gas mark 2.
- Line two large rimmed baking sheets with parchment paper, and spray the paper with cooking spray. Coat the inside of a large mixing bowl with cooking spray.
- Pour oil in a large saucepan with a lid over high heat and cover with a lid. Keep a close eye on it so it doesn't start smoking. When the oil is shimmering, toss in one or two kernels. The oil is ready when they sizzle and bounce around.
- Add the rest of the popcorn, cover the pan, and shake it vigorously to coat the kernels in hot oil.
- Keep shaking it every minute or two until the popcorn starts to pop rapidly. When the popping slows down to once every two or three seconds, remove it from the heat.
- Pour the popcorn into the bowl and add the nuts.
- In a small saucepan over medium heat, bring the maple syrup, butter, salt if using, and spices just to a boil.
- Pour syrup over popcorn and nuts, stirring to coat.
- Transfer popcorn mixture to the baking sheets. Bake for 30 minutes, stirring every 10 minutes.
- Remove from oven and cool on wire racks. Break into small clusters. Store in an airtight container.
Notes
Per serving:
- 154 calories
- 12 g fat
- 1 g saturated fat
- 5 g monounsaturated fat
- 5 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 231 mg sodium (2 mg with unsalted butter and omitting the smoked salt)
- 78 mg potassium
- 11 g carbohydrate
- 2 g fiber
- 4 g sugars
- 2 g protein
- 4 Weight Watchers Points Plus