Popcorn Crunch
- Total Time
- 55 minutes
- Rating
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Ingredients
- Vegetable oil for coating pan
- 2cups granulated sugar
- 1cup light corn syrup
- 1cup water
- 1½cups pecans
- 4cups cooked, unsalted popcorn
Nutritional analysis per serving (12 servings)
320 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 58 grams carbohydrates; 1 gram dietary fiber; 56 grams sugars; 1 gram protein; 19 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat conventional oven to 350 degrees. Oil a large baking sheet and a large spoon. Set aside.
- Step 2
Stir sugar, corn syrup and water together in a 2½-quart souffle dish. Cook, uncovered, at 100 percent power in a high-power microwave oven for 4 minutes. Stir.
- Step 3
Cover tightly with microwave plastic wrap. Cook for 31 minutes.
- Step 4
While syrup is cooking, place pecans on a baking sheet and bake for 10 minutes, stirring once. Set aside.
- Step 5
Remove syrup dish from oven. Prick plastic to release steam. Uncover and let stand for 2 minutes. Use the spoon to carefully stir in popcorn and nuts. Let stand for 5 minutes, turning the popcorn over in the mixture from time to time to make sure that the popcorn and the nuts are well coated.
- Step 6
Spoon the mixture out onto the baking sheet. Use the back of the spoon to spread the popcorn mixture into an even layer. Let harden and cool, about 15 minutes.
- Step 7
When cool, break into chunks with a wooden mallet or rolling pin. Store in an airtight container.
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