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Prep Time: 5 Minutes Cook Time: 24 Minutes |
Ready In: 29 Minutes Servings: 18 |
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This is a great, low fat snack from the cookbook, The Lucy Miele Too Good To Be Low-Fat Cookbook. Try different flavors of pudding, we like butterscotch the best. This also makes a cute gift. Ingredients:
18 cups popcorn, popped |
1 tablespoon butter, melted |
2/3 cup light corn syrup |
2 teaspoons vanilla |
1 (3 1/2 ounce) package butterscotch instant pudding |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 300. Spray a large roasting pan with Pam (if you put aluminum foil in it first there will be easy clean up). Put popped popcorn in roasting pan and stick in the oven to keep warm while you prepare other ingredients.
2. Mix melted butter, corn syrup, vanilla, and pudding with a fork. Pour over popcorn and stir with a wooden spoon. Sprinkle salt over popcorn and toss until evenly coated.
3. Bake for 8 minutes, then remove and stir again, then bake another 8 minutes. Repeat this process until popcorn is glossy. (Usually takes me about 24 minutes.).
4. Turn out on aluminum foil to cool. Break into pieces.
5. Store left overs in air tight tin.
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