April 14 is National Pecan Day. This fun pecan popcorn recipe is easy to make and excellent to eat. Albany, Georgia, which boasts more than 600,000 pecan trees, is the pecan capital of the U.S.  Albany hosts the annual National Pecan Festival, which includes a race, parade, pecan-cooking contest, the crowning of the National Pecan Queen and many other activities. There are over 1,000 varieties of pecans.  Many are named for Native American Indian tribes, including Cheyenne, Mohawk, Sioux, Choctaw and Shawnee.

The U.S. produces about 80 percent of the world’s pecan crop. Pecans  are  the only tree nut indigenous to North America,  and  they have quite a history on this continent.  In recent years, research has shown pecans are also a great natural source of antioxidants (vitamin E), fiber, protein, and other vitamins and minerals. Pecans are an excellent source of protein and can be substituted for meat, poultry or fish in a healthy diet. Celebrate National Pecan Day by making a big batch for all of your friends or family!

8 cup popped popcorn (about 1/3 to 1/2 cup unpopped)

Nonstick cooking spray

1/2 cup pecan pieces

2 Tablespoons butter or margarine

1/3 cup light corn syrup

1/4 cup instant butter pecan pudding mix (dry)

1/4 teaspoon vanilla

1. Preheat oven to 300*F. 

2. After popping, discard unpopped popcorn kernels. 

3. Spray a 17x12x2” roasting pan with nonstick cooking spray. 

4. Place the popped corn and pecans in the pan. 

5. In a separate pan, heat butter and corn syrup, then stir in pudding mix and vanilla. 

6. Pour mixture over popcorn.  Bake in oven at 300*F for 16 minutes, stirring halfway through baking. 

7. Remove pan from oven and turn mixture onto a large piece of foil.  Cool popcorn completely. 

8. When cool, break into large pieces and serve.

Recipe and pecan facts courtesy of the National Pecan Shellers Association.

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