Jimmy Crack Corn

• 8 cups plain popcorn, popped
• 1 cup pecans, toasted and chopped
• 1 cup dried cranberries
• 6 tablespoons salted butter (3/4 stick)
• 1 1/2 cups maple syrup (preferably grade B)
• 1 teaspoon cayenne (or to taste)
• 1 teaspoon sea salt

1. Toss popcorn, pecans and cranberries together in a large bowl.
2. Line a large cookie sheet with foil and lightly oil.
3. Melt butter in a small heavy saucepan over medium heat. Add maple syrup, salt and cayenne and boil (still over medium heat), without stirring, until thermometer registers 280u0b0F, about 20 minutes.
4. Pour over popcorn and stir immediately with a silicone spatula to coat. Then quickly spread mixture on cookie sheet in a single layer (if possible). Cool completely and break into bite-size pieces.
5. To give away, package in tins, wax paper bags or cellophane bags.

pecans, cranberries, butter, maple syrup, cayenne, salt

Taken from food52.com/recipes/2175-jimmy-crack-corn (may not work)