Graham Cracker-and-Pecan Praline Popcorn

Yield: 12 cups (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 97
  • Calories from fat: 32%
  • Fat: 3.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 1g
  • Carbohydrate: 16.4g
  • Fiber: 0.7g
  • Cholesterol: 2mg
  • Iron: 0.5mg
  • Sodium: 47mg
  • Calcium: 7mg


  • 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


  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.
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