Graham Cracker-and-Pecan Praline Popcorn

Dairy Free
Graham Cracker-and-Pecan Praline Popcorn
45 min.
24
117kcal

Suggestions


Craving a sweet and crunchy treat that's perfect for movie night, game day, or just a little something special? Look no further than this Graham Cracker-and-Pecan Praline Popcorn! This isn't your average popcorn – we're talking a symphony of flavors and textures in every bite.
Imagine the comforting taste of honey-flavored graham crackers, the satisfying crunch of pecans, and the playful simplicity of popcorn, all coated in a luscious dairy-free praline coating. It's a delightful twist on classic caramel corn, taking it to a whole new level of deliciousness. And the best part? It's ready in under an hour, making it the perfect when-you-need-it treat.
This recipe yields a generous batch of 24 servings, so it's perfect for sharing (if you can bear to!). Each serving clocks in at just 117 calories, making it a guilt-free indulgence. Whether you're looking for a unique antipasti element, a fun starter, a satisfying snack, or an irresistible appetizer, this praline popcorn is sure to impress. Get ready to experience popcorn magic!

Ingredients

  • 0.3 cup light-colored corn syrup 
  • cup brown sugar dark packed
  • cups honey-flavored graham crackers bear-shaped (such as Teddy Grahams)
  • 0.5 cup pecans coarsely chopped
  • 10 cup popped popcorn (popped without salt or fat)
  • 1.5 tablespoons stick margarine 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • wire rack
  • aluminum foil
  • candy thermometer

Directions

  1. Preheat oven to 32
  2. Combine the first 3 ingredients in a large bowl.
  3. Spread mixture onto a jelly-roll pan lined with foil and coated with cooking spray.
  4. Combine brown sugar, corn syrup, and butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Cover and cook 1 minute. Uncover and cook, without stirring, until the candy thermometer registers 290 (about 5 minutes).
  5. Drizzle the brown sugar mixture over popcorn mixture; toss to coat.
  6. Bake at 325 for 30 minutes, stirring once. Cool completely on a wire rack in pan, and break into large pieces.
  7. Note: Store in an airtight container for up to 2 weeks.

Nutrition Facts

Calories117kcal
Protein4.45%
Fat24.92%
Carbs70.63%

Properties

Glycemic Index
7.06
Glycemic Load
6.5
Inflammation Score
-1
Nutrition Score
1.8460869602049%

Flavonoids

Cyanidin
0.24mg
Delphinidin
0.17mg
Catechin
0.16mg
Epigallocatechin
0.13mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.05mg

Nutrients percent of daily need

Calories:116.76kcal
5.84%
Fat:3.34g
5.14%
Saturated Fat:0.44g
2.74%
Carbohydrates:21.33g
7.11%
Net Carbohydrates:20.19g
7.34%
Sugar:13.47g
14.97%
Cholesterol:0mg
0%
Sodium:63.28mg
2.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.34g
2.69%
Manganese:0.16mg
7.95%
Fiber:1.14g
4.55%
Phosphorus:38.43mg
3.84%
Magnesium:14.66mg
3.67%
Iron:0.58mg
3.21%
Zinc:0.41mg
2.72%
Vitamin B1:0.04mg
2.6%
Copper:0.05mg
2.29%
Vitamin B3:0.43mg
2.13%
Calcium:16.18mg
1.62%
Vitamin B2:0.03mg
1.48%
Potassium:50.28mg
1.44%
Folate:5.47µg
1.37%
Vitamin B6:0.02mg
1.17%
Source:My Recipes