I hope everyone survived the holiday feasting! After a nice long and relaxing weekend, I have a seriously long ‘to do’ list today!
But first, I have a fun holiday recipe to share with you. Made with one of my favorite food groups…popcorn!
I love popcorn!
It’s a nice high fiber and low calorie treat especially if you simply pop in the microwave or on the stove top with a bit of oil and season with a hint of salt.
This recipe, however, is a bit more decadent.
But every now and again decadent is good, right?
So for a special once in a while treat or for holiday food gift giving…Give this Maple Pecan Popcorn a whirl.
Add a bit of buttery-maple syrup and some pecans and pumpkin seeds…to simple popcorn.
Oh yes, it’s really, really good.
First, I put about 1/2 cup of popcorn seeds in a parchment bag. {A brown paper bag works too}
Placed it in the microwave for about 2 1/2 minutes.
Then I toasted up some pecans and pumpkin seeds in a large skillet over medium heat.
I tossed the seeds, nuts and popcorn onto a cookie sheet lined with parchment paper. {Remove all un-popped kernels}
Then I made the maple-y butter drizzle.
Poured it on top and quickly tossed to cover the popcorn, nuts and seeds in this sweet and buttery infusion.
Then I baked for a few minutes…and then…YUP, it’s munch time.
So very yummy….but addictive. 
Enjoy! And yes, FODMAPers this is FODMAP friendly in a reasonable portion (1 cup).
FODMAP newsflash: The Monash App is almost ready to be shipped to Apple for review…stay tuned–I will be sure to let you know when it’s ready for download!
This popcorn makes a great holiday foodie gift but is best enjoyed within a few days of making for optimal freshness and flavor.
Ingredients
- 6 cups popped popcorn (I started with about 1/2 cup seeds to place in microwave for 2 1/2 minutes but cooking times vary so take popcorn out as soon as popping slows down to avoid burning!!)
- 1/2 cup pepitas (de-shelled pumpkin seeds)
- 1 cup pecans
- 6 Tablespoons butter
- 3/4 cup firmly packed brown sugar
- 2 Tablespoons maple syrup
- 1/4 teaspoon baking soda
- 1 tsp vanilla extract
Instructions
- Preheat oven to 300 degrees.
- Toast pumpkin seeds and pecans over medium heat in skillet, stirring until fragrant. Remove from heat.
- Prepare a cookie sheet with parchment and place popped popcorn (remove any residual unpopped kernels) and nuts/seeds evenly on cookie sheet.
- Over medium heat, add butter, sugar and maple syrup. Stir until melted and starting to bubble.
- Stop stirring and allow to cook over low-medium heat for another 5 minutes. (Shouldn't burn)
- Remove from heat and add in baking soda and vanilla. -Careful mixture is hot!
- Using a wooden spoon lightly oiled or a non-stick scraper that can handle high heat--drizzle maple topping over popcorn and mix to evenly distribute.
- Place popcorn mixture in oven and bake for 15 minutes.
- Remove and cool down a bit before you munch!
- Wait until it is fully cooled before storing. I store in parchment paper bag.