Popcorn: Buttered Pecan Popcorn

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Popcorn: Buttered Pecan Popcorn

snacks, puddings

8 cup popped popcorn (about 1/3 to
1 1/2 cup unpopped)
1 nonstick spray coating
1/2 cup broken pecans
2 tablespoon butter or margerine
1/3 cup light corn syrup
1/4 cup instant butter pecan pudding
1 mix
1/4 teaspoon vanilla

Discard unpoppped popcorn kernels. Spray a 17x12x2-inch roasting pan with nonstick coating. Place the popped corn and pecans in the pan. Keep popcorn warm in a 300-degree oven for 16 minutes, stirring halfway t hrough baking. Remove the pan form the oven. Turn mixture onto a large piece of foil. Cool popcorn completely. When cool, break into large pieces. Store leftover popcorn, tightly covered, in a cool, dry place for up to 1 week. Makes about 9 (1 cup) servings. NUTRITION FACTS PER SERVING: 157 cal., 7 g total fat (0 g sat. fat), 0 mg chol., 116 mg sodium, 22 g carbo., 1 g fiber, 2 g pro. Daily Value: 3% vit. A, 0% vit.C, 1% calcium, 5% iron. Source: Better Homes and Gardens, January 1993