Butter Pecan Popcorn
Source: Mommy Stone
- 8 Cup popcorn, popped (about 1/2 Cup unpopped)
- 1/2 Cup broken pecans
- 2 T butter
- 1/3 Cup light corn syrup
- 1/4 Cup instant butter pecan pudding mix
- 1/4 Teaspoon vanilla
Discard unpopped popcorn. Spray a 17x12x2 inch roasting pan with Pam. Place the popped corn and pecans in the pan. Keep popcorn warm in a 300 degree oven while making coating.
In a small sauce pan melt the butter. Remove pan 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 300 degree 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 Cup