Maple Pecan Popcorn

Health Highlights

Ingredients

6 cup	Popcorn, air-popped, unsalted (about 1/2 cup seeds)
1/2 cup	Pumpkin seeds (pepitas)
1 cup	Pecans
6 tbsp	Butter, salted
3/4 cup packed	Brown sugar
2 tbsp	Maple syrup
1/4 tsp	Baking soda
1 tsp	Vanilla extract, pure

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.

Calories 433

Calories from fat 253

Calories from saturated fat 83

Total Fat 28.1 g

Saturated Fat 9.2 g

Trans Fat 0.5 g

Polyunsaturated Fat 5.6 g

Monounsaturated Fat 11.7 g

Cholesterol 31 mg

Sodium 157 mg

Potassium 201 mg

Total Carbohydrate 42 g

Dietary Fiber 3.7 g

Sugars 33 g

Protein 4.1 g

Meat Alternative

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