Praline Butter Pecan Crunch Popcorn
Indulge in the irresistible crunch of Praline Butter Pecan Crunch Popcorn—a gourmet snack that's perfect for any occasion. This elevated popcorn recipe combines fluffy, freshly popped kernels with a rich, buttery praline caramel coating, punctuated by the nutty warmth of toasted pecans. The secret to its decadence lies in the homemade caramel sauce, crafted with light brown sugar, corn syrup, and a hint of vanilla, creating a glossy, golden exterior that crisps to perfection in the oven. Every bite is a delightful balance of sweet and salty, with just the right amount of crunch. Ideal for movie nights, holiday gifts, or as a party treat, this sweet-and-savory popcorn clusters into bite-sized pieces that are as beautiful as they are delicious. Plus, it’s easy to prepare and can be stored for up to a week, making it a convenient and crowd-pleasing indulgence.
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Ingredients
- 1 cup Popcorn kernels
- 1 cup Unsalted butter
- 1 cup Light brown sugar
- 1 quarter cup Light corn syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Pecans, chopped
- 2 tablespoons Vegetable oil or butter (for popping)
Directions
Step 1
Pop the popcorn: In a large pot over medium heat, heat 2 tablespoons of vegetable oil or butter. Add the popcorn kernels, cover the pot, and shake the pot occasionally to prevent burning. Once popping slows, remove from heat and transfer the popcorn to a large mixing bowl. Make sure to discard any unpopped kernels.
Step 2
Preheat your oven to 250°F (120°C) and grease a large baking sheet or line it with parchment paper.
Step 3
Prepare the pecans: In a dry skillet over medium heat, toast the chopped pecans for 3-4 minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat and set aside.
Step 4
Make the praline caramel: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup, stirring constantly until the mixture is smooth. Bring to a boil and let it cook for 4-5 minutes without stirring. Remove from heat and quickly stir in the vanilla extract, baking soda, and salt. The mixture will foam slightly; stir until fully combined.
Step 5
Combine and coat: Pour the caramel mixture over the popcorn and add the toasted pecans. Gently toss with a spatula or wooden spoon until the popcorn and pecans are evenly coated.
Step 6
Bake: Spread the coated popcorn evenly onto the prepared baking sheet. Bake in the preheated oven for 30 minutes, stirring every 10 minutes to ensure even coating.
Step 7
Cool and serve: Remove the popcorn from the oven and let it cool completely on the baking sheet. The caramel will harden as it cools, creating a crunchy texture. Once cooled, break the popcorn into clusters and serve or store in an airtight container for up to a week.
Nutrition Facts
| Serving size | (677.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3544.0 |
| Total Fat 248.9g | 0% |
| Saturated Fat 71.5g | 0% |
| Cholesterol 248mg | 0% |
| Sodium 1891.3mg | 0% |
| Total Carbohydrate 342.9g | 0% |
| Dietary Fiber 33g | 0% |
| Total Sugars 251.8g | |
| Protein 30.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 280.6mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 1308mg | 0% |
Source of Calories