Description
Crunchy, sweet Praline Popcorn combines buttery caramel with toasted pecans for a delightful snack that’s perfect for movie nights or parties. This recipe bakes the coated popcorn to create an irresistible, crispy praline coating.
Ingredients
Scale
Popcorn and Nuts
- 2 (3.3-oz) bags of microwave popcorn
- 3 cups pecan halves
Praline Coating
- ¾ cup packed brown sugar
- ¾ cup corn syrup
- ¾ cup butter
- 1 Tbsp vanilla extract
- ¾ tsp baking soda
Instructions
- Preheat Oven. Preheat your oven to 250ºF to prepare for baking the praline popcorn mixture.
- Pop the Popcorn. Pop the microwave popcorn according to the package directions and transfer the popped corn to a large bowl, discarding any unpopped kernels.
- Combine Popcorn and Pecans. Add 3 cups of pecan halves to the popcorn in the bowl, mixing gently to combine evenly.
- Make Praline Sauce. In a large saucepan over medium-high heat, combine brown sugar, corn syrup, and butter. Bring the mixture to a boil while stirring occasionally to ensure the sugar dissolves and the butter melts completely. Remove from heat and stir in the vanilla extract and baking soda until fully incorporated.
- Coat Popcorn Mixture. Pour the hot praline sauce over the popcorn and pecans, tossing gently but thoroughly to coat the mixture evenly with the sugary praline.
- Bake the Praline Popcorn. Spread the coated popcorn mixture into a rimmed 15×10-inch pan. Bake in the preheated oven for 1 hour, stirring every 20 minutes to ensure even coating and baking.
- Cool and Break. Once baked, transfer the praline popcorn onto wax or parchment paper to cool completely. After cooling, break the mixture into bite-sized pieces and serve.
Notes
- Ensure to stir the popcorn mixture every 20 minutes during baking to prevent burning and to coat evenly.
- Use a rimmed baking pan to prevent the praline mixture from spilling over during baking.
- Cool completely before breaking to allow the praline coating to harden properly.
- Store in an airtight container to maintain crunchiness.
- Be cautious with the hot praline sauce to avoid burns.
