Coconut pecan popcorn

Yield: 16 Servings

Measure Ingredient
16 cups Popped popcorn
1 pack Coconut-pecan frosting mix
½ cup Margarine or butter
¼ cup Light corn syrup
⅓ cup Water
½ teaspoon Salt
½ teaspoon Baking soda


Heat oven to 200~. Divide popcorn between 2 ungreased rectangular pans.

Heat frosting mix (dry), margarine, corn syrup, water and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes, stirring occasionally. Remove from heat. Stir in baking soda until foamy. Pour over popcorn. Stir until well coated. Bake 1 hour, stirring every 15 minutes. Store in airtight container. Makes 16 cups.

Can decrease popcorn by 2 cups and add 2 cups pecan pieces. Add 1 cup to each pan after popcorn is divided. Mix.

Posted to recipelu-digest Volume 01 Number 652 by RecipeLu <recipelu@...> on Jan 31, 1998

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