Best 9 Praline Butter Pecan Crunch Popcorn Recipes

PECAN PRALINE POPCORN TREATS

Steps:

• Oil a 9-inch square baking pan.
• Heat sugar in a dry 4-to 5-quart wide heavy pot over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt. Stop stirring and cook, swirling pot occasionally so sugar melts evenly, until it is a deep golden caramel. Reduce heat to low. Stir in butter, pecans, vinegar, and 1/4 teaspoon salt. When butter is almost melted, add popcorn and stir to coat.
• Quickly press mixture into baking pan with a spatula. Cool completely. Cut or break into pieces.

DELICIOUS POPCORN CRUNCH

Steps:

• Line baking sheets with aluminum foil.
• Combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
• Stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. Boil mixture for 2 minutes. Remove saucepan from heat and stir in vinegar.
• Pour sugar mixture over popcorn mixture; mix until evenly coated. Spread coated popcorn mixture onto prepared baking sheets; cool. Break into pieces and store in an airtight container.

PRALINE BUTTER-PECAN CRUNCH POPCORN

Steps:

• Set oven to 325 degrees.
• In a medium saucepan, combine butter, honey and brown sugar; cook, and stir over medium heat until mixture comes to a full boil.
• Stir in baking soda (the mixture will foam).
• In a large bowl, combine popcorn and nuts.
• Pour in the hot syrup; mix well to coat.
• Spread mixture evenly on a large buttered cookie sheet.
• Bake, until a deep golden brown (about 15 minutes), stirring every 5 minutes.
• Cool, and store in a tightly covered container for up to 4 days.

PRALINE PECAN CRUNCH SNACK MIX

Steps:

• Heat oven to 250ºF. Spray 13 x 9-inch baking pan with cooking spray. Combine cereal and pecans in pan; mix well.
• In large microwaveable bowl, combine sugar, corn syrup and margarine.
• Microwave on HIGH 1 minute 30 seconds; stir. Microwave an additional 30 seconds to 1 minute 30 seconds or until boiling.
• Stir vanilla and baking soda and optional salt into sugar mixture. Pour over cereal mixture; stir to coat evenly.
• Bake 1 hour, stirring every 15 minutes. Transfer to baking sheet, spreading mixture in even layer. Cool completely; break into pieces. Store tightly covered at room temperature.

SUPER EASY AMISH PRALINE PECAN CRUNCH

Steps:

• 1. Combine corn syrup, brown sugar and butter in microwave save bowl. Microwave on high for 1 1/2 minutes. Stir and microwave another 1/2 to 1 1/2 minutes (I did 1/2 only in new microwave) or until boiling.
• 2. Add vanilla (or other flavor) and baking soda and stir thoroughly. It will begin to foam. Pour mixture over pecans. Stir until coated evenly.
• 3. Spread on baking sheet lined with silpat or wax paper and bake at 250 degrees for 1 hour. Stir every 20 minutes. Cool before storing in container. Pecans will stick together but easily break apart into crunch size pieces.

PRALINE POPCORN CRUNCH

Steps:

• Butter baking sheet and large bowl.
• Toast pecans and almonds until light brown.
• Combine popped corn and nuts in a large bowl.
• Heat sugar, butter, 1/4 cup Praline liqueur and corn syrup in a heavy 2 quart saucepan.
• Stir over medium high heat, to 275~, or until soft crack stage.
• Remove from heat, stir in 1 tbls. Praline liqueur and salt.
• Pour over the popcorn and nuts.
• Mix and spread immediately on baking sheet.
• Let stand 1 hour. Break into bite sized pieces.

PRALINE PECANS

Steps:

• Line 15x10-inch pan with sides with waxed paper. In heavy 3-quart saucepan, stir together granulated sugar, brown sugar, butter, milk and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil 7 to 8 minutes, stirring constantly, to 234°F on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a ball that flattens when removed from water.
• Remove from heat; vigorously stir in pecans. Spoon mixture into pan, spreading in even layer. Let stand 20 minutes or until firm. Break into pieces. Store in airtight container at room temperature up to 1 week.

PRALINE BUTTER

Steps:

• In a heavy 6-inch skillet evenly spread out the sugar.
• Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
• Carefully add pecan and 1 tbl butter or margarine.
• Reduce heat to low; cook until sugar melts and turns golden brown, stirring constantly.
• Remove skillet from the heat; spread candied nuts on a buttered baking sheet or piece of foil.
• Cool. Break into small clusters.
• Place clusters in a plastic bag and, using a rolling pin, crush the candied nuts.
• In a mixing bowl, stir together remaining butter, vanilla extract and candied nuts.
• If not serving immediately, cover and chill.
• Let the butter stand at room temperature for about 1 hour before serving.

YUMMY PECAN PRALINES

Steps:

• Generously grease a large slab or baking sheet.
• In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool 5 minutes.
• Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.