Print Recipe

Coconut Pecan Popcorn



  • 16 cups popped popcorn
  • 1 package coconut-pecan frosting mix
  • 1/2 cup butter
  • 1/4 cup light corn syrup
  • 1/3 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda


  1. Heat oven to 200 degrees F. Divide popcorn between 2 ungreased rectangular pans.
  2. Heat dry frosting mix, butter, corn syrup, water and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes, stirring occasionally. Remove from heat.
  3. Stir in baking soda until foamy. Pour over popcorn. Stir until well coated.
  4. Bake for 1 hour, stirring every 15 minutes.
  5. Store in airtight container.

Makes 16 cups.

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