Pecan Popcorn
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Popcorn and pecan pieces coated in a buttery brown sugar syrup, microwaved until lightly toasted. Cool it, then store airtight for snacking or gifting.
Ingredients
- 10 cups popped corn
- 1 cup pecan pieces
- ¼ cup light corn syrup
- ¼ cup butter or margarine
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
Equipment
- mixing bowl
- microwave-safe bowl
Directions
- Place the popped corn in a 3-quart glass bowl and set aside.
- In a 1-quart microwave-safe measuring cup, stir together the pecans, corn syrup, butter, and brown sugar.
- Microwave on high for 4 to 5 minutes, stirring 3 times, until it thickens slightly.
- Mix in the vanilla.
- Pour over the popcorn and toss to coat.
- Microwave on high for 4 to 5 more minutes, stirring about once a minute, until lightly toasted.
- Let cool, stirring the whole time.
- Keep in an airtight container.
Notes
Airtight at room temperature up to 1 week. Serve once the coating has cooled and set. If doubling or tripling, change pan size and adjust cook time.
Nutrition
Serving: 44g | Calories: 212kcal | Carbohydrates: 25g | Protein: 2.1g | Fat: 13g | Saturated Fat: 3.6g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 45mg | Potassium: 87mg | Fiber: 2.2g | Sugar: 18g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 10 servings; popped corn counted as air-popped popcorn, ¼ cup butter or margarine (the first choice counted). Brands and portions vary, so use it only as an approximation.