Try this Popcorn- Buttered Pecan Popcorn recipe, or contribute your own.
Suggest a better descriptionDiscard 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
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 9 | ||
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Calories: 171 | ||
Calories from Fat: 73 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 6.8mg | 2 % | |
Sodium 22.2mg | 1 % | |
Potassium 107.7mg | 3 % | |
Total Carbohydrate 22.7g | 7 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 18.5g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 171
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