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CATEGORY CUISINE TAG YIELD
Snacks, Dairy, Puddings 9 Servings

INGREDIENTS

8 c Popped popcorn (about 1/3 to
1/2 cup unpopped)
Nonstick spray coating
1/2 c Broken pecans
2 tb Butter or margerine
1/3 c Light corn syrup
1/4 c Instant butter pecan pudding
Mix
1/4 ts Vanilla

INSTRUCTIONS

Discard unpoppped popcorn kernels.  Spray a 17x12x2-inch roasting pan with
nonstick coating. Place the popped corn and pecans in the pan. Keep popcorn
warm in a 300-degree oven for 16 minutes, stirring halfway t hrough baking.
Remove the pan form the oven. Turn mixture onto a large piece of foil. Cool
popcorn completely.  When cool, break into large pieces. Store leftover
popcorn, tightly covered, in a cool, dry place for up to 1 week.
Makes about 9 (1 cup) servings.
NUTRITION FACTS PER SERVING: 157 cal., 7 g total fat (0 g sat. fat), 0 mg
chol., 116 mg sodium, 22 g carbo., 1 g fiber, 2 g pro. Daily Value: 3% vit.
A, 0% vit.C, 1% calcium, 5% iron.
Source: Better Homes and Gardens, January 1993

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

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