Directions:
- Grease large rimmed baking sheet; mix warm popcorn with pecans on sheet. Set aside.
- In saucepan, whisk together sugar, butter and corn syrup over medium-low heat until sugar dissolves. Increase heat to high; boil, without stirring, until candy thermometer registers hard-ball stage of 255°F (124°C), or 1/2 tsp (2 mL) syrup dropped into very cold water forms rigid ball that is still a little pliable, about 4 minutes. Remove pan from heat. Stir in vanilla, salt and baking soda.
- Gradually pour over popcorn mixture, stirring gently until combined. Let cool completely. (Make-ahead: Store in airtight container for up to 1 week.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1187.14 Kcal (4970 kJ) | ||
| Calories from fat | 1003.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 111.53g | 172% | |
|---|---|---|---|
| Cholesterol | 61.01mg | 20% | |
| Sodium | 388.65mg | 16% | |
| Potassium | 577.58mg | 12% | |
| Total Carbs | 48.85g | 16% | |
| Sugars | 21.62g | 86% | |
| Dietary Fiber | 13.65g | 55% | |
| Protein | 14.71g | 29% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4.1mg | 23% | |
| Calcium | 96.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 621.13 Kcal (2601 kJ) | ||
| Calories from fat | 525.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.35g | 172% | |
|---|---|---|---|
| Cholesterol | 31.92mg | 20% | |
| Sodium | 203.35mg | 16% | |
| Potassium | 302.2mg | 12% | |
| Total Carbs | 25.56g | 16% | |
| Sugars | 11.31g | 86% | |
| Dietary Fiber | 7.14g | 55% | |
| Protein | 7.7g | 29% | |
| Vitamin C | 0.6mg | 2% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 2.2mg | 23% | |
| Calcium | 50.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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