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- 8 cups popped popcorn (about 1/3 to 1/2 cup unpopped)
- 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 unpopped 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.
- Servings Per Recipe 9,
- cal. (kcal) 157,
- Fat, total (g) 7,
- carb. (g) 22,
- fiber (g) 1,
- pro. (g) 2,
- vit. A (RE) 31,
- sodium (mg) 116,
- calcium (mg) 10,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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