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Honey Nut Crunch

Course Snack
Cuisine American
Keyword baked popcorn crunch, homemade caramel style popcorn, honey pecan popcorn, popcorn party snack
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings
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

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.