Praline Butter PopcornTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:239.5 kcal
Proteins:2.5 g
Fats:9.1 g
Carbohydrate:41.1 g
Fibers:1.7 g
Sugar:33 g
Cholesterol:12.3 mg
Sodium:81 mg
Calcium:28.4 mg
SIMILAR RECIPES
Sweet Tamales - Tamales de dulce
Cream of Rice with Corn and Coconut Milk - Chè bàp
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
125
ml
butter
60
ml
honey
600
ml
packed brown sugar
2.5
ml
baking soda
2000
ml
plain popped popcorn
100
g
pecan pieces
METHOD
- Preheat the oven to 160° C (325° F).
- Combine the butter, honey and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly, then add the baking soda.
- Combine the popcorn and pecans in a bowl. Pour on the hot syrup, tossing to coat well. Spread the mixture on a large greased baking sheet.
- Cook in the oven for about 15 minutes, until the mixture is a deep golden color, stirring every 5 minutes. Cool and place in an airtight container.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
You can keep the popcorn for 4 days in an airtight container at room temperature.
