Description
This Praline Popcorn recipe combines crunchy microwave popcorn with a rich, buttery praline coating made from pecans, brown sugar, and corn syrup. The result is a sweet, nutty, and irresistible snack perfect for sharing or enjoying on your own during movie nights or festive occasions.
Ingredients
Scale
Popcorn
- 2 bags (3.3 oz each) microwave popcorn
Praline Coating
- 3 cups pecan halves
- ¾ cup packed brown sugar
- ¾ cup corn syrup
- ¾ cup butter
- 1 Tbsp vanilla extract
- ¾ tsp baking soda
Instructions
- Prepare Popcorn: Pop the microwave popcorn according to package instructions. Once popped, transfer the popcorn to a large mixing bowl and remove any unpopped kernels.
- Toast Pecans: In a large skillet over medium heat, toast the pecan halves for about 5 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
- Make Praline Sauce: In a medium saucepan, combine brown sugar, corn syrup, and butter. Bring the mixture to a boil over medium heat, stirring constantly. Allow it to boil for 3-4 minutes without stirring to reach the right consistency.
- Add Flavoring: Remove the saucepan from heat. Stir in vanilla extract and baking soda. The mixture will foam up — stir thoroughly to incorporate.
- Coat Popcorn and Pecans: Immediately pour the praline sauce over the popcorn and toasted pecans. Use a spatula or wooden spoon to gently but thoroughly toss and coat everything evenly with the sticky praline mixture.
- Bake to Set: Preheat your oven to 250°F (120°C). Spread the coated popcorn and pecans evenly onto a large baking sheet lined with parchment paper or foil. Bake in the oven for 45 minutes, stirring every 15 minutes to ensure even coating and prevent burning.
- Cool and Serve: Remove the praline popcorn from the oven and let it cool completely on the baking sheet. Once cooled, break apart any clusters and serve or store in an airtight container.
Notes
- Be sure to remove unpopped kernels from the popcorn for safe eating.
- Stirring the praline mixture while boiling prevents burning and results in a smooth sauce.
- Toffee clusters form as the mixture cools; handle gently to separate them.
- Store praline popcorn in an airtight container at room temperature up to one week for best freshness.
- Feel free to substitute pecans with walnuts or almonds according to preference.
