Maple chili popcorn clusters

By Jason Skrobar
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  • 1/2 cup popcorn kernels
  • 3 tablespoons sunflower oil
  • 1 cup toasted pecans, chopped
  • 1 cup maple butter
  • 1 cup packed brown sugar
  • 1/4 cup dark maple syrup
  • 1-1/2 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon baking soda
  • Maple sugar to taste


  1. Pre-heat oven to 200° and line two baking sheets with parchment paper lightly coated with non-stick cooking spray. To a large dutch oven or heavy bottomed pot add kernels and oil. Turn the heat on to medium-high and cover with the lid.
  2. Once you start to hear the kernels begin to pop, grab onto the handles of the pot and shake, shake, shake! Once the popping stops, remove the pot from the heat. Transfer the popped corn to the prepared baking sheets, sprinkle over the chopped pecans and set aside.
  3. In a medium size pot over medium high heat, add maple butter, brown sugar, maple syrup, salt and chili powder. Cook, stirring constantly until the maple butter and sugar have completely melted and the mixture has come to a boil.
  4. Continue to cook the mixture for another five minutes, stirring constantly. Remove from heat and immediately stir in baking soda. Pour maple mixture over the popcorn and pecans and gently mix well using a silicon spatula, spreading it out as best you can. Bake for one hour, mixing the popcorn after 30 minutes. Remove from oven and sprinkle with a bit of maple sugar.
  5. Let cool and then break into clusters and enjoy!

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