Praline Butter Crunch Popcorn
Print Category Popcorn Thematic No thematic Source Dairy Goodness Evaluation
☆
☆
☆
☆
☆
Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
Ingredients
- 1/2 cup (125 mL) butter
- 1/4 cup (50 mL) honey
- 1/4 cup (50 mL) packed light brown sugar
- 1/2 tsp (2 mL) baking soda
- 8 cups (2 L) popped popcorn
- 100 g package pecan pieces
Preparation
- Preheat oven to 325 °F (160 °C). In a medium saucepan, combine butter, honey and brown sugar.Cook and stir over medium heat until mixture comes to a full boil. Stir in baking soda (mixturewill foam).
- In a large bowl, combine popcorn and nuts. Pour in hot syrup. Mix well to coat. Spread mixture evenly on a large buttered cookie sheet.
- Bake until a deep golden brown colour, about 15 minutes, stirring every 5 minutes. Cool andstore in tightly covered container.
Cook commentary
8 cups
Tips: Popcorn mixture can be stored, tightly covered, at room temperature for up to 4 days.
No comment