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Butter Pecan Popcorn
Plus+ 4 Per Serving
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 9 (1 Cup Servings)
Nutritional Info Per Serving: Calories 157, Carbs 22 g, Fat 7 g, Fiber 1 g, Protein 2 g
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