Recipe - Coconut Pecan Popcorn

PATTI VDRJ67A
16 cup Popped popcorn
1 pack Coconutpecan frosting mix
One half cup Margarine or butter
One fourth cup Light corn syrup
1/3 cup Water
One half teaspoon Salt
One half teaspoon Baking soda

Heat oven to 200~. Divide popcorn between 2 ungreased rectangular pans.
Heat frosting mix (dry), margarine, corn syrup, water and salt, stirring
occasionally, until bubbly around edges. Continue cooking over medium heat
5 minutes, stirring occasionally. Remove from heat. Stir in baking soda
until foamy. Pour over popcorn. Stir until well coated. Bake 1 hour,
stirring every 15 minutes. Store in airtight container. Makes 16 cups.

Can decrease popcorn by 2 cups and add 2 cups pecan pieces. Add 1 cup to
each pan after popcorn is divided. Mix.
Posted to recipeludigest Volume 01 Number 652 by RecipeLu
recipelu@geocities.com on Jan 31, 1998