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.

Butter Pecan Popcorn
1  cup
15 mins
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  • 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
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.
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.
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 information

Per Serving: 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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