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Butter Pecan Popcorn

List of Ingredients

8 cups popped popcorn
nonstick cooking spray
1/2 cup broken pecans
2 tablespoons margerine/butter
1/3 cup light corn syrup
1/4 cup instant butter pecan pudding mix
3/4 teaspoon vanilla


Recipe

Discard unpopped popcorn kernals. Spray a 17x12x2 inch roasting pan with cooking spray. Place the popped corn and pecans in the pan. Keep warm in a 300 degree oven while making coating. Melt margarine in a small saucepan. Remove saucepan from heat. Stir in corn syrup, pudding mix, and vanilla. Pour syrup mixture over popcorn. With a large spoon, toss the popcorn with the syrup mixture to coat. Bake popcorn, uncovered, in a 300 degree oven for 16 minutes, stirring halfway through baking. Remove the pan from the oven. Turn mixture onto a large piece of foil. Cool popcorn completely. When cool, break into large pieces. Store leftovers tightly covered in a cool dry place for up to 1 week. Makes about 9-1 cup servings.