| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Popcorn, Snacks | 16 | Servings | ||
INGREDIENTS
| 16 | c | Popped popcorn |
| 1 | Coconut-pecan frosting mix | |
| 1/2 | c | Margarine or butter |
| 1/4 | c | Light corn syrup |
| 1/3 | c | Water |
| 1/2 | t | Salt |
| 1/2 | t | Baking soda |
INSTRUCTIONS
1998 Heat oven to 200~. Divide popcorn between 2 ungreased rectangular pans. Heat frosting mix (dry), margarine, corn syrup, water and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes, stirring occasionally. Remove from heat. Stir in baking soda until foamy. Pour over popcorn. Stir until well coated. Bake 1 hour, stirring every 15 minutes. Store in airtight container. Makes 16 cups. Can decrease popcorn by 2 cups and add 2 cups pecan pieces. Add 1 cup to each pan after popcorn is divided. Mix. Posted to recipelu-digest Volume 01 Number 652 by RecipeLu <recipelu@geocities.com> on Jan 31,
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Nutrition (calculated from recipe ingredients)
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Calories: 106
Calories From Fat: 70
Total Fat: 8g
Cholesterol: <1mg
Sodium: 160.6mg
Potassium: 19.7mg
Carbohydrates: 8.8g
Fiber: <1g
Sugar: 4.1g
Protein: <1g