Butter Pecan Popcorn

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Yield: 9 (1 cup) servings


  • 8 cups popped popcorn (about 1/3 to 1/2 cup unpopped)
  • Nonstick spray coating
  • 1/2 cup broken pecans
  • 2 tablespoons butter
  • 1/3 cup light corn syrup
  • 1/4 cup instant butter pecan pudding mix
  • 3/4 teaspoons vanilla extract


  1. Discard unpopped popcorn kernels.
  2. Spray a 17 x 12 x 2 inch roasting pan with nonstick coating.
  3. Place the popped corn and pecans in the pan. Keep popcorn warm in a 300 degree F oven while making coating.
  4. In a small saucepan melt the margarine or butter. Remove saucepan from heat. Stir in the corn syrup, pudding mix and vanilla extract. Pour syrup mixture over popcorn. With a large spoon, gently toss the popcorn with the syrup mixture to coat.
  5. Bake popcorn, uncovered, in a 300 degrees F oven for 16 minutes, stirring halfway through baking. Remove the pan from the oven.
  6. Turn mixture onto a large piece of foil.
  7. Cool popcorn completely.
  8. When cool, break into large pieces.
  9. Store leftover popcorn, tightly covered, in a cool, dry place for up to 1 week.