Pecan Praline Popcorn Treats Recipes

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PECAN PRALINE POPCORN TREATS



Pecan Praline Popcorn Treats image

Provided by Andrea Albin

Categories     Dessert     Kid-Friendly     Quick & Easy     Oscars     Vinegar     Pecan     Shower     Party     Butter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 5

1 3/4 cups sugar
5 tablespoons unsalted butter, cut into pieces
1/2 cup coarsely chopped pecans, toasted
1/2 teaspoon cider vinegar
8 cups plain popped popcorn

Steps:

  • Oil a 9-inch square baking pan.
  • Heat sugar in a dry 4-to 5-quart wide heavy pot over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt. Stop stirring and cook, swirling pot occasionally so sugar melts evenly, until it is a deep golden caramel. Reduce heat to low. Stir in butter, pecans, vinegar, and 1/4 teaspoon salt. When butter is almost melted, add popcorn and stir to coat.
  • Quickly press mixture into baking pan with a spatula. Cool completely. Cut or break into pieces.

PRALINE BUTTER-PECAN CRUNCH POPCORN



Praline Butter-Pecan Crunch Popcorn image

This is wonderful to wrap up in coloured clear paper and to give for the holidays, I usually wrap mine in red or green clear paper for a more seasonal look.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 25m

Yield 8 cups popcorn

Number Of Ingredients 6

1/2 cup butter (no substitutions)
1/4 cup honey
1/4 cup packed brown sugar
1/2 teaspoon baking soda
8 cups popped popcorn
1 (100 g) package pecan pieces

Steps:

  • Set oven to 325 degrees.
  • 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 (the mixture will foam).
  • In a large bowl, combine popcorn and nuts.
  • Pour in the hot syrup; mix well to coat.
  • Spread mixture evenly on a large buttered cookie sheet.
  • Bake, until a deep golden brown (about 15 minutes), stirring every 5 minutes.
  • Cool, and store in a tightly covered container for up to 4 days.

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