Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Snacks Dairy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
