| 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
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