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Popcorn: buttered pecan popcorn

Yield: 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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