the calendar is clear
Have you heard? It’s autumn. Officially autumn. There may still be a few heirloom tomatoes resting on your counter, in all their shiny glory. They might even be sitting next to a bowlful of downy peaches throwing off their luscious scent. But, listen, the calendar is clear: it’s fall.
The time for produce that bruises to the touch has passed. Instead, it’s time for fruit that crunches and vegetables that grow beneath the surface and knobby specimens that rumble around the crisper drawer.
It’s also time for cinnamon and nutmeg and cloves and cardamom—warm, toasty spices that you banished to the back of your cupboard during the warm months. And, hoo-eee, it’s time for maple. Real-deal, straight-from-the-sap, all-natural maple syrup.
Oh, fall: I’m so glad you’re officially here.
Now, the list of maple uses is long. The pancakes/waffles/French toast breakfast category only scratches the surface. Later in the day, it sweetens baked goods and even goes savory, swadling roasted squash or thickening a vinaigrette.
Here, it gets boiled into caramel, along with a stick of sweet butter and a pinch of salt, a process that sweeps your home with the most wonderful smell. Then it lacquers freshly popped corn and toasted pecans (both of which smell pretty great on their own) and becomes a gorgeously amber, dangerously addictive treat.
The tomatoes and peaches don’t stand a chance.
Maple Pecan Popcorn
Gourmet
I am including the recipe as printed, but I want to amend it with my own word of warning. My candy thermometer recently bit the dust, so I was flying blind, so speak, with the caramel. I used the approximate time mentioned in the recipe as a guide and from there, trusted my instinct. With caramel, I’ve found, instinct is basically smell. You want just the first whiffs of burnt caramel and then, quick, take it off the heat. That’s what I did here and it worked like a charm. The word of warning part is this: Epicurious commenters took issue with the 300-degree temperature listed below, noting that it yielded overly burnt results. So, take care to follow your instincts and your nose, even if you’re using a thermometer.
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
Toss together pecans and popcorn in a large bowl.
Line a large shallow baking pan with foil, then lightly oil foil and a wooden spoon.
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.
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.
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Wow, I cannot wait to try this! It looks fabulous.
Great photos Kristin! This looks delicious
You probably get asked this all the time, but I’m curious what camera you’re using to shoot your photos for the site. They’re always so crisp!
I can’t wait to crunch fallen leaves. And carve pumpkins!
It’s nice to finally see somebody welcoming the new season, instead of living in bodily fear of it!
I’m on a food blog roll right now and I have to say, yours really stands out. I will be returning here for inspiration again and again!
If I am ever in Chicago, we need to make it a girls night with wine, some hilarious chick-flick, and this batch of popcorn. Did I already mention wine? that’s a must
I can’t do the pecans (nut allergy in the house), but I am so making this…
Oh, boy this sounds great! I just made some cinnamon caramel popcorn with pecans and white chocolate. I’m gonna give your version a try.
~ingrid
we make caramel corn every halloween, with butterbeer
it’s so screams autumn, love it.
I adore caramel corn, but have never made it at home. This recipe looks so easy and delicious, I’m making it tomorrow! Beautiful photography, as always. Have a great weekend!
Yep, I used to make maple syrup- right from the trees- when I was a kid. It started as a Girl Scout project. We tapped the trees and then made the syrup. Nothing was as sweet!
I swear, you peeked into my kitchen this morning. There are tomatoes on the windowsill, peaches in the wooden bowl, and maple banana bread with nutmeg and cinnamon in the oven.
Your popcorn looks amazing – perfect for a movie on a chilly fall evening.
OMGOSH! YUMMMM! That looks just HEAVENLY and I am loving all your pics. Makes the process so sexy looking.
Oh, yum. I bet these smell heavenly.
Yum… I have been hungry for caramel corn for a while… looks so tasty!
Wowzers! I think I need some of this in my life. Now.
YUM! The photo of you pouring the maple syrup into the popcorn is SO pretty! And obviously this looks amazing
This look soooo good – I can’t wait to make it!
So glad someone else asked about what camera (lenses, too, please!) you use… I’ve been curious (but a bit afraid to ask) for a while, too. Your pictures are ALWAYS out of this world… I mean, when you can make a stick of butter look so amazing…
i love it here. i love it with all of my, midwestern heart ; ) swoon~ what a delicious blog.
Well, thanks everyone!
Tracey and Kara: I use a Canon EOS Rebel XTI. I’ve got a 50mm lens and a macro lens that I use evenly. Thanks for your kind words about my photos.
Amanda: Oh, it’s a date!
Half Assed Kitchen: I don’t think you’ll miss the pecans.
Barbara: Cool!
Tara: Oh, gosh, you had me at banana bread. : )
christina: Well, thank you from the bottom of *my* midwestern heart.
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