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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Servings: 9
Serving size: 1  cup
Prep Time: 15 mins
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    8   cups 
    popped popcorn (about 1/3 to 1/2 cup unpopped)
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    Nonstick cooking spray
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    1/2  cup 
    broken pecans
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    2   tablespoons 
    butter or margarine
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    1/3  cup 
    light corn syrup
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    1/4  cup 
    instant butterscotch or butter pecan pudding mix
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    3/4  teaspoon 

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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