Butter Pecan Popcorn Recipe
Servings: 9
Ingredients
- 8 c. popped popcorn (about 1/3 to 1/2 c. unpopped) Nonstick spray coating
- 1/2 c. broken pecans
- 2 Tbsp. margarine or possibly butter
- 1/3 c. light corn syrup
- 1/4 c. instant butter pecan pudding mix
- 3/4 tsp vanilla
Directions
- Throw away unpopped popcorn kernels. Spray a 17 x 12 x 2 inch roasting pan with nonstick coating. Place the popped corn and pecans in the pan. Keep popcorn hot
- In a 300 degree F. oven while making coating.
- In a small saucepan heat the margarine or possibly butter. Remove saucepan from heat.
- Stir in the corn syrup, pudding mix, and vanilla. Pour syrup mix over popcorn. With a largespoon, gently toss the popcorn with the syrup mix to coat. Bake popcorn, uncovered, in a 300 degree F. oven for 16 min, stirring halfway through baking. Remove the pan from the oven. Turn mix onto a large piece of foil.
- Cold popcorn completely. When cold, break into large pcs. Store leftover popcorn, tightly covered, in a cold, dry place for up to 1 week.
- Servings: 9
- (1 c.) servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 9 servings | |
| Calories 1190 | |
| Calories from Fat 609 | 51% |
| Total Fat 67.87g | 85% |
| Saturated Fat 15.18g | 61% |
| Trans Fat 20.38g | |
| Cholesterol 8mg | 3% |
| Sodium 1659mg | 69% |
| Potassium 475mg | 14% |
| Total Carbs 127.37g | 34% |
| Dietary Fiber 21.1g | 70% |
| Sugars 4.69g | 3% |
| Protein 18.57g | 30% |
