Butter Pecan Popcorn

Butter Pecan Popcorn

Ingredients:
1/2 C. broken pecans
2 T. butter or margarine
1/3 C. light corn syrup
1/4 C. instant butter pecan pudding mix
3/4 tsp. vanilla extract

Directions:
Discard unpopped popcorn kernels. Spray a 17 x 12 x 2−inch roasting pan with
nonstick coating. Place the popped corn and pecans in the pan. Keep popcorn
warm in a 300ºF 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 extract. Pour syrup mixture over
popcorn. With a large spoon, gently toss the popcorn with the syrup mixture to
coat. Bake popcorn, uncovered, in a 300ºF 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. Yields 9 (1−cup) servings.
BUTTER PECAN POPCORN 8
BUTTERSCOTCH POPCORN
1 (12 oz.) pkg. butterscotch morsels