Praline Butter Crunch Popcorn
This is the Praline Butter Crunch Popcorn recipe.
- Prep: 10 min
- Cooking: 15 min
Ingredients
- 1/2 cup (125 mL) butter
- 1/4 cup (60 mL) honey
- 1/4 cup (60 mL) packed light brown sugar
- 1/2 tsp (2 mL) baking soda
- 8 cups (2 L) popped popcorn
- 3 oz (100 g) pecan pieces
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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 (mixture will 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 and store in tightly covered container.
Tips
Popcorn mixture can be stored, tightly covered, at room temperature for up to 4 days.
