More Great Recipes: Snack

Butter Pecan Popcorn


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By kc10
Member since 2006

Serves 9 cups | Prep Time | Cook Time

Ingredients

Nonstick cooking spray
1/2 cup broken pecans
2 tablespoons butter or margarine
1/3 cup light corn syrup
1/4 cup instant butterscotch or butter pecan pudding mix
3/4 teaspoon vanilla


1. Discard un-popped popcorn kernels. Spray a 17x12x2-inch roasting pan with nonstick cooking spray. Place the popped corn and pecans in the pan. Keep popcorn warm in a 300 degree F oven while making coating.


2. In a small saucepan melt the margarine or butter. Remove saucepan from heat. Stir in the corn syrup, pudding mix, and vanilla. Pour syrup mixture over popcorn. With a large spoon, gently toss the popcorn with the syrup mixture to coat.


3. Bake popcorn, uncovered, in a 300 degree F oven for 16 minutes, stirring halfway through baking. Remove the pan from the oven. Turn mixture onto a large piece of foil. Cool popcorn completely. When cool, break into large pieces. Store leftover popcorn, tightly covered, in a cool, dry place for up to 1 week. Makes about 9 (1-cup) servings.


Pairs Well With


Notes

A dash of local for every season
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