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.
Ingredients
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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 vanilla
Directions
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 information
Calories 157, Total Fat 7 g, Sodium 116 mg, Carbohydrate 22 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 3%, Calcium 1%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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