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Butter Pecan Popcorn

Makes: 9 servings
Serving size: 1 cup
Prep 15 mins Bake 300°F 16 mins
Butter Pecan Popcorn
  • 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.

Nutrition Facts (Butter Pecan Popcorn)
  • 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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