Graham Cracker-and-Pecan Praline Popcorn

Yield:

12 cups (serving size: 1/2 cup)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 325°.

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

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).

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.

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

Note:

November 2000