14 cups of popped popcorn (2 cups pecan popcorn)
2 cups toasted pecans (150g)
1 cup confectioner's sugar (180g)
1/2 cup Karo
1/2 cup butter or margarine
2 tablespoons vanilla extract
1/2 teaspoon baking soda
14 cups of popped popcorn (2 cups pecan popcorn)
2 cups toasted pecans (150g)
1 cup confectioner's sugar (180g)
1/2 cup Karo
1/2 cup butter or margarine
2 tablespoons vanilla extract
1/2 teaspoon baking soda
Preheat the oven to low temperature (120°F)
Grease a 40x30cm baking dish
Place the popcorn and pecans in the baking dish and put it in the oven
In a greased saucepan, mix together the confectioner's sugar, Karo, and butter or margarine
Let it simmer
Cook, stirring constantly until it reaches the right consistency for a soft ball
Remove from heat
Add vanilla extract and baking soda and stir well
Pour slowly over the warmed popcorn and pecans
Stir to distribute the glaze evenly
Put it back in the oven and bake for 1 hour, stirring every 10 minutes
Let it cool, stirring occasionally to break into chunks
These can be stored in closed containers for up to 1 week
Yields 16 servings.
