BUTTER PECAN POPCORN

Instructions

1. 1

   Nonstick spray coating 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 Discard unpopped popcorn kernels.

2. 2

   Spray a 17 x 12 x 2-inch roasting pan with nonstick coating.

3. 3

   Place the popped corn and pecans in the pan.

4. 4

   Keep popcorn warm in a 300ºF oven while making coating.

5. 5

   In a small saucepan melt the margarine or butter.

6. 6

   Remove saucepan from heat.

7. 7

   Stir in the corn syrup, pudding mix and vanilla extract.

8. 8

   Pour syrup mixture over popcorn.

9. 9

   With a large spoon, gently toss the popcorn with the syrup mixture to coat.

10. 10

    Bake popcorn, uncovered, in a 300ºF oven for 16 minutes, stirring halfway through baking.

11. 11

    Remove the pan from the oven.

12. 12

    Turn mixture onto a large piece of foil.

13. 13

    Cool popcorn completely.

14. 14

    When cool, break into large pieces.

15. 15

    Store leftover popcorn, tightly covered, in a cool, dry place for up to 1 week.

16. 16

    Yields 9 (1-cup) servings.