Caramel Pecan Popcorn
Homemade caramel pecan popcorn made with brown sugar
Ingredients
Pecans
- 2 cups pecans (whole or pieces)
- 2 tablespoons salted butter
Popcorn
- 15 cups popped popcorn (use 12 cups for heavier coated popcorn; 20 cups for lightly coated)
- ¾ cup salted butter
- 2 cups brown sugar, packed
- ½ cup light corn syrup
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
Instructions
Pecans
- Melt the butter in a large skillet. Add the pecans. Stir continuously until toasted, about 3 minutes.
Popcorn
- Preheat the oven to 200°F. Place the popped corn in a large, deep pan such as a turkey roaster.
- Spread out the pecans on top of the popcorn.
- Melt the butter. Add the sugar, corn syrup, and salt. Stir to mix. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes without stirring.
- Remove from the heat. Stir in the vanilla and baking soda until the mixture is foamy.
- Pour over the popcorn, stirring as you pour to distribute the mixture. Use two forks to help stir the popcorn to coat it.
- Place parchment paper into two large baking sheets with sides. Divide the popcorn between the two pans, placing it in single layers.
- Bake for 1 1/2 to 2 hours, turning and stirring every 30 minutes.
Notes
Popcorn
For a sweet/salty flavor, use Orville Redenbacher's Simply Salted Microwave Popcorn or another lightly salted one. Otherwise, use any homemade popcorn. Twenty cups of popcorn were used to make the caramel popcorn seen in the photos.Nutrition
Calories: 390kcalCarbohydrates: 46gProtein: 2gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 28mgSodium: 296mgPotassium: 145mgFiber: 2gSugar: 38gVitamin A: 357IUVitamin C: 0.1mgCalcium: 41mgIron: 1mg
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