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Butter Pecan Popcorn

Ingredients

Method

  1. Discard unpopped popcorn kernels.
  2. Spray a 17 x 12 x 2-inch roasting pan with nonstick coating.
  3. Place the popped corn and pecans in the pan. Keep popcorn warm in a 300 degree F oven while making coating.
  4. 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.
  5. Bake popcorn, uncovered, in a 300 degrees F oven for 16 minutes, stirring halfway through baking. Remove the pan from the oven.
  6. Turn mixture onto a large piece of foil.
  7. Cool popcorn completely.
  8. When cool, break into large pieces.
  9. Store leftover popcorn, tightly covered, in a cool, dry place for up to 1 week.

Yields 9 (1-cup) servings.


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