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Graham Cracker-and-Pecan Praline Popcorn

Yield 12 cups (serving size: 1/2 cup)

Ingredients

  • 10 cup popcorn (popped without salt or fat)
  • 2 cups honey-flavored bear-shaped graham crackers (such as Teddy Grahams)
  • 1/2 cup coarsely chopped pecans
  • Cooking spray
  • 1 cup packed dark brown sugar
  • 1/4 cup light-colored corn syrup
  • 1 1/2 tablespoons butter or stick margarine

Nutrition Information

  • calories 97
  • caloriesfromfat 32 %
  • fat 3.5 g
  • satfat 0.7 g
  • monofat 1.6 g
  • polyfat 0.9 g
  • protein 1 g
  • carbohydrate 16.4 g
  • fiber 0.7 g
  • cholesterol 2 mg
  • iron 0.5 mg
  • sodium 47 mg
  • calcium 7 mg

How to Make It

  1. Preheat oven to 325°.

  2. Combine the first 3 ingredients in a large bowl. Spread mixture onto a jelly-roll pan lined with foil and coated with cooking spray.

  3. Combine brown sugar, corn syrup, and butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Cover and cook 1 minute. Uncover and cook, without stirring, until the candy thermometer registers 290° (about 5 minutes).

  4. Drizzle the brown sugar mixture over popcorn mixture; toss to coat. Bake at 325° for 30 minutes, stirring once. Cool completely on a wire rack in pan, and break into large pieces.

  5. Note: Store in an airtight container for up to 2 weeks.