Popcorn: buttered pecan popcorn

9 servings

Ingredients

Quantity Ingredient
8 cups Popped popcorn (about 1/3 to
1/2 cup unpopped)
Nonstick spray coating
½ cup Broken pecans
2 tablespoons Butter or margerine
⅓ cup Light corn syrup
¼ cup Instant butter pecan pudding
Mix
¼ teaspoon Vanilla

Directions

Discard unpoppped popcorn kernels. Spray a 17x12x2-inch roasting pan with nonstick coating. Place the popped corn and pecans in the pan.

Keep popcorn warm in a 300-degree oven for 16 minutes, stirring halfway t hrough baking. Remove the pan form 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 FACTS PER SERVING: 157 cal., 7 g total fat (0 g sat. fat), 0 mg chol., 116 mg sodium, 22 g carbo., 1 g fiber, 2 g pro. Daily Value: 3% vit. A, 0% vit.C, 1% calcium, 5% iron.

Source: Better Homes and Gardens, January 1993

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