Zutaten für Praline Butter Pecan Crunch Popcorn
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup honey
- 1 cup packed light brown sugar
- 1 teaspoon baking soda
- 10 cups popped popcorn
- 1 cup pecan halves
- cooking spray
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Zubereitung von Praline Butter Pecan Crunch Popcorn
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine 1/2 cup (1 stick) unsalted butter, 1/2 cup honey, and 1 cup packed light brown sugar.
- Cook over medium heat, stirring constantly, until the mixture reaches a rolling boil. This will take about 3-5 minutes.
- Remove from heat and immediately stir in 1 teaspoon baking soda. The mixture will foam up – be careful!
- In a large bowl, combine 10 cups popped popcorn (about 1/2 cup unpopped kernels) and 1 cup pecan halves.
- Pour the hot praline mixture over the popcorn and pecans.
- Stir gently but thoroughly to ensure all the popcorn and pecans are evenly coated.
- Grease a large baking sheet with butter or cooking spray. Spread the popcorn mixture evenly onto the prepared baking sheet.
- Bake for 10-15 minutes, stirring every 5 minutes, until the popcorn is a deep golden brown and the praline is crisp.
- Let the popcorn cool completely on the baking sheet before breaking it into smaller pieces. Store in an airtight container at room temperature for up to 4 days.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
63g
Fat
40g
Carbs
7g
