A sticky autumn fever, where molten maple grips each kernel like amber fossilizing sugar in real time. Roasted pecans crash in with buttery crunch, rich enough to make your teeth hum with warmth. It’s sweet nostalgia laced with nutty decadence, a campfire hymn to fall evenings and reckless indulgence. One handful and you’re knee-deep in syrup-soaked madness, grinning like a lunatic in a lumberjack’s dream.
Ingredients
10 c popped popcorn
1 c pecans, toasted
½ c butter
½ c brown sugar
½ c maple syrup
Instructions
Preheat oven to 150°C. Spread popcorn and pecans on a baking sheet.
Simmer butter, maple syrup, and brown sugar until slightly thickened.
Pour syrup over popcorn and toss well.
Bake 15 minutes, stirring once. Let cool before breaking apart.
