Honey Nut Crunch
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Popcorn and pecan halves baked in a buttery honey and vanilla coating until light golden. It makes a big batch for parties or gifting.
Ingredients
- 3 quarts popped popcorn with no kernels
- 2 cups pecan halves
- ½ cup butter
- ½ cup honey
- 1 teaspoon vanilla
Equipment
- mixing bowl
- saucepan
- baking sheet
Directions
- Preheat the oven to 350°F.
- Put the popped popcorn and pecan halves in a large heat-proof bowl.
- In a small saucepan over medium heat, melt the butter, honey, and vanilla together, stirring until smooth.
- Pour over the popcorn and pecans and stir until coated all over.
- Divide between 2 baking sheets.
- Bake for 15 minutes, stirring about every 5 minutes, until light golden brown.
- Let cool before serving.
Notes
Airtight at room temperature up to 3 days; refrigerate 3 to 4 days; freeze up to 1 month.
Nutrition
Serving: 50g | Calories: 267kcal | Carbohydrates: 20g | Protein: 2.8g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 62mg | Potassium: 110mg | Fiber: 2.9g | Sugar: 12g | Vitamin A: 262IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 0.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 12 servings; popped popcorn counted as air-popped popcorn. Brands and portions vary, so use it only as an approximation.