EPIC & ADDICTIVE SNACK! Everyone will want your recipe. This Praline Popcorn is a perfect home-made food gift. It is SO PORTABLE making it a tailgate favorite! Oh, and here’s a bonus: Your home will smell like a candy factory in the French Quarter while this bakes! Looking for a Mardi Gras menu to go with this snack? Check out my Jambalaya with Zatarain’s for your entree King Cake Bites for dessert!
Praline Popcorn:
The Players on the Field
- 2 bags microwave popcorn
- pecan halves
- brown sugar
- corn syrup (I use Karo Syrup)
- butter
- vanilla extract
- baking soda
Huddle Up! Praline Popcorn Playbook
First, make sure you have a very large pot in which to make the caramel praline sauce. The baking soda helps the sugars become light and airy. Once you add in the baking soda, the sauce will double in size and become bubbly.
- Use a rubber spatula to stir the popcorn mixture as it bakes. It will stick to wooden spoons!
- Remove the popcorn from the baking sheet immediately! If you let it cool on the baking sheet, the popcorn will become soggy. Transfer the hot mixture to the wax paper/parchment paper as soon as it comes out of the oven.
- Make sure to give the popcorn plenty of time to cool before storing. This will ensure crispy popcorn!
- I found these cute, clear cellophane treat bags to store portions for two people and gave them as gifts. (See below!)
Praline Popcorn
A sweet snack that is portable and yummy! Makes great gifts!
Ingredients
- 2 bags 3.2 ounces each microwave popcorn
- 3 cups pecan halves
- 3/4 cup brown sugar (firmly packed)
- 3/4 cup corn syrup
- 3/4 cup butter (not margarine)
- 1 tbsp vanilla extract
- 3/4 tsp baking soda
Instructions
- Pop the popcorn according to the package's directions.
- Heat oven to 250 degrees.
- Combine the popcorn and pecans in a large bowl. Make sure to pull out uncooked corn kernels!
- Mix together the brown sugar, corn syrup, and butter in a large saucepan. Turn heat to medium-high and stir as the mixture heats. Bring mixture to a boil and occasionally stir.
- Remove caramel mixture from heat and add the vanilla and baking soda. Pour mixture over the popcorn/pecan mixture. Toss popcorn to coat each piece in the caramel.
- Scoop popcorn mixture out and onto a rimmed 15×10 inch pan. Bake for 1 hour and stir every 20 minutes. Once baked, turn out onto wax paper or parchment paper. Once cooled, store in an air tight container or zip lock bags.
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