Makes about 10 cups

Ingredients

About 8 cups plain popcorn
1 cup pecans or any nuts on hand, coarsely chopped and toasted
¾ stick unsalted butter
1½ cups pure maple syrup
½ teaspoon salt

Directions

Toss popcorn and pecans in a large bowl. Line bottom of a 17-by-11-inch 4-sided sheet pan with foil, then lightly oil foil. Melt butter in a small heavy saucepan over medium heat. Add maple syrup and salt and boil (still over medium heat), without stirring, until thermometer registers 300°F, 15 to 20 minutes. Pour syrup over pecans and popcorn, stirring briskly with a lightly oiled spoon or silicone spatula to coat, then immediately spread popcorn in pan in 1 layer. Cool completely, then break into bite-size pieces.