| 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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