Hunker Down Popcorn

Serves: 5
Total Calories: 210


18 cups popped corn
1 tablespoon butter or light margarine
2/3 cup light corn syrup
1 1/2 - 2 teaspoons vanilla extract
1 (3-ounce) package butter pecan, butterscotch, or instant vanilla pudding mix
1/2 teaspoon salt


Preheat oven to 300°. Pam spray a big roasting pan. Popcorn in air popper (enough kernels to make 18 cups popped corn). Put popped corn in pan and keep warm in 300° oven. In glass measuring cup, microwave butter until melted (or melt in saucepan on stove). Stir in corn syrup, vanilla, and pudding mix with a fork. Pour syrup over popcorn and toss with wooden spoon. Sprinkle salt over corn. Toss; taste; sprinkle. Do it again until it says, “Hello!” Return to 300° oven for 8 minutes. Toss. Return to 300° oven for 8 minutes. Toss again. Determine if it needs another few minutes to make it glossy. Toss. Taste. (My oven dictates another 8 minutes, but all ovens are different. Use your infallible good taste.) Turn out on large pieces of foil to cool. Break into bits. Store leftovers (if any) in covered tin box.

Nutritional Facts:

Serves: 5
Total Calories: 210
Calories from Fat: 20

This Hunker Down Popcorn recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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Hunker Down Popcorn

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