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8
cups popped popcorn (about 1/3 to 1/2 cup unpopped)
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Nonstick cooking spray
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1/2
cup broken pecans
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2
tablespoons butter or margarine
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1/3
cup light corn syrup
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1/4
cup instant butterscotch or butter pecan pudding mix
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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,
- Calories 157,
- Protein (gm) 2,
- Carbohydrate (gm) 22,
- Fat, total (gm) 7,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 31,
- Sodium (mg) 116,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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