2 cups coarsely chopped walnuts
One bag (3.5 oz.) Newman's Own® Natural Flavor or 94% Fat Free Microwave Popcorn
¾ cup dried cranberries
1 ½ sticks (12 Tbsp) butter
1 ½ cups pure maple syrup
½ cup light corn syrup
1 tsp pumpkin pie spice
Preheat the oven to 350°F. Spray a very large bowl with nonstick cooking spray. Grease a 15 X 10-inch roasting pan.
Spread the chopped walnuts in a 13 X 9-inch baking pan and toast 8-10 minutes, stirring occasionally, until lightly browned. Remove from the oven and set aside to cool. Pop the popcorn according to package directions. Combine the popcorn, toasted walnuts, and dried cranberries in the prepared bowl and set aside.
In a heavy 3-quart saucepan over medium heat, melt the butter. Add the maple syrup and corn syrup and cook, stirring occasionally, until the syrup mixture registers 275°F on a candy thermometer (or reaches the soft crack stage), about 20 minutes. Remove from heat and stir in the pumpkin pie spice.
Immediately pour the hot syrup over the popcorn mixture, stirring well until the popcorn is evenly coated. Pour mixture into the prepared roasting pan and cool the pan on a wire rack. Break into pieces to serve. Store in an airtight container.
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