Praline Butter Pecan Crunch Popcorn Recipes

PRALINE CEREAL CRUNCH

Praline Cereal Crunch image

A sweet and salty snack like this is hard to resist. The recipe makes 10 cups, so it's great to make when hosting a party. -Glene Bolin, Paradise, California

Provided by Taste of Home

Categories Snacks

Time 1h10m

Yield 10 cups.

Number Of Ingredients 7

Ingredients

8 cups Crispix cereal
2 cups pecan halves
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup butter, cubed
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Steps:

In a 13-in. x 9-in. baking pan, combine cereal and pecans; set aside. In a microwave-safe bowl, combine the brown sugar, corn syrup and butter. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until mixture comes to a boil, stirring occasionally. Stir in vanilla and baking soda., Pour over cereal mixture; stir to coat evenly. Bake at 250° for 1 hour, stirring every 20 minutes. Turn onto waxed paper to cool. Break into bite-size pieces.

Nutrition Facts : Calories 203 calories, Fat 12g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 174mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

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

Ingredients

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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