- 8 cups popped popcorn (about 1/3 to ½ c. unpopped)
- Nonstick cooking spray
- 1/2 cup pecan pieces
- 2 tablespoons butter or margarine
- 1/3 cup light corn syrup
- 1/4 cup instant butter pecan pudding mix (dry)
- 1/4 teaspoon vanilla
Preheat oven to 300°. After popping, discard unpopped popcorn kernels. Spray a 17x12x2 inch roasting pan with nonstick cooking spray. Place popped corn and pecans in pan. In separate pan, heat butter and corn syrup, then stir in pudding mix and vanilla. Pour mixture over popcorn. Bake in oven for 16 minutes, stirring halfway through baking. Remove pan from oven and turn mixture onto a large piece of foil. Cool popcorn completely. When cool, break into large pieces and serve.
National Pecan Shellers Association (NPSA)
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