Butter Pecan Popcorn

When you crave caramel popcorn, reach for this buttery-tasting treat with half the fat of old-fashioned caramel popcorn. What's the secret ingredient? Butterscotch pudding mix.

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4 users rated this recipe an average rating of 4.5
Makes:
9 servings
Serving Size:
1 cup
Prep:
15 mins
Bake:
16 mins 300°F
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Butter Pecan Popcorn

Ingredients
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

Directions

  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.

Nutrition Facts

(Butter Pecan Popcorn)
    Per serving:
  • 157 kcal cal.,
  • 7 g fat
  • 116 mg sodium,
  • 22 g carb.,
  • 1 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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