Try this Buttered Pecan Popcorn recipe, or contribute your own.
- Carbohydrate 10.5821950087809 g
- Cholesterol 0 mg
- Fat 39.4737900331691 g
- Fiber 5.23200021232388 g
- Protein 5.01250000423613 g
- Saturated Fat 3.40524500284912 g
- Serving Size 1 1 recipe (78g)
- Sodium 2.28750000170423 mg
- Sugar 5.35019479645703 g
- Trans Fat 1.85225700156173 g
- Calories 447 calories
Step-by-step
- Preheat oven to 300 degrees.
- After popping, discard unpopped popcorn kernels.
- Spray a 17x12x2†roasting pan with nonstick cooking spray.
- Place the popped corn and pecans in the pan.
- In a separate pan, heat butter and corn syrup, then stir in pudding mix and vanilla. Pour mixture over popcorn.
- Bake in oven at 300 degrees for 16 minutes, stirring halfway through baking.
- Remove pan from oven and turn mixture onto a large piece of foil.
- Cool popcorn completely.
- When cool, break into large pieces and serve.
Operating within strict budgetary and pantry limits, this preparation transforms basic kernels and boxed pudding mix into a crisp, cohesive snack without requiring specialized confectionery equipment. Standard air-popped or stovetop corn functions adequately, provided all unpopped grains are discarded before coating to protect teeth and texture.
Dry instant butter pecan pudding mix introduces both artificial flavoring compounds and modified starches that thicken the syrup matrix, allowing the butter and corn syrup to bind evenly to the surface of each kernel during baking. Because commercial pudding mixes frequently contain dairy derivatives and whey solids, bakers managing lactose intolerance can substitute comparable plant-based vanilla pudding formulations alongside a vegan margarine block without altering the final yield.
Achieving structural crunch relies entirely on the sixteen-minute baking duration at 300 degrees Fahrenheit, accompanied by a mandatory agitation step precisely halfway through the process to redistribute the syrup layer. Neglecting this halfway stir results in localized scorching on the bottom layer while the upper popcorn remains under-dehydrated and chewy.
Spreading the hot mixture onto aluminum foil immediately upon removal from the oven stops the thermal carryover cooking phase and permits rapid steam dissipation. Once cooled to ambient room temperature, the brittle sheet shatters cleanly into irregular shards ready for immediate consumption or short-term storage in airtight containers.
