Pecan Praline Popcorn

• Vegetarian
• Gluten free

• Condiments

  • 3 tbsp Corn syrup, light

• Baking & Spices

  • 1/4 tsp Baking soda
  • 3/4 cup Brown sugar, packed light

• Nuts & Seeds

  • 1 cup Pecan, halves

• Snacks

  • 8 cups Popped popcorn

• Dairy

  • 6 tbsp Butter
  • 1/2 tsp Butter extract

Found on crazyforcrust.com

Description

Ingredients

• 8 cups popped popcorn (see note)
• 3/4 cup packed light brown sugar
• 6 tablespoons butter
• 3 tablespoons light corn syrup
• 1/2 teaspoon butter extract
• 1/4 teaspoon baking soda
• 1 cup pecan halves

Directions

• Preheat the oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat. Pour the popcorn into a large bowl and remove any unpopped kernels. Stir together the brown sugar, butter, and light corn syrup in a medium saucepan over medium heat. (Note: if you are using unsalted butter, you will want to add salt in step 4.) Stir until butter has melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil for 4 minutes. Remove from the heat immediately and stir in butter extract and baking soda. The mixture will bubble up a bit. Stir in salt, if using. Stir in the pecan halves. Pour the caramel-pecan mixture over the popcorn. Use a large rubber spatula to stir quickly but gently. Spread the popcorn evenly on the baking sheet. Bake for 10-15 minutes, 10 for chewy and 15 for crunchy. Let cool in the pan about 10 minutes before serving. Chewy popcorn should be eaten the day of. Crunchy will last up to 1 week in an airtight container.