Calories: 280 Proteins: 3 Carbs: 36 Fats: 13 Serves: 10
10 cups popped popcorn
Sugared Pecans:
2 egg whites
1 Tbsp Bourbon
6 Tbsp sugar
1 Tbsp PBfit Pumpkin Spice
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1/2 tsp cinnamon
1/4 tsp salt
1 1/2 cups raw pecans (choped or whole)
Bourbon Caramel Sauce:
4 oz butter cut into chunks
3/4 cup sugar
1/2 cup BBF Blue Agave Syrup
1 tsp salt
1/2 cup PBfit Pumpkin Spice
1/2 tsp baking soda
1/4 cup bourbon
1. Prepare the sugared pecans first and set aside.
2. Pop popcorn and set aside.
3. Prepare bourbon caramel sauce.
Sugared Pecan Instructions
1. Preheat the oven to 325 degrees. Grease a 15x10 inch baking pan.
2. In a small bowl combine 2 egg whites, 1 Tbs bourbon, 6 Tbs sugar, 1 Tbs PBfit Pumpkin Spice, 1/2 tsp ground cinnamon, and 1/4 tsp salt. Stir in 1 1/2 cups raw pecan halves.
3. Spread on the prepared pan. Mixture should be runny and wet.
4. Bake for 15 minutes, stirring every 7 minutes. Take off of heat and let cool. Nuts will still be slightly sticky which is okay as they will get a second bake with the popcorn.
Bourbon Caramel Sauce instructions:
1. Preheat the oven to 300°F.
2. Generously grease a large baking sheet with oil.
3. Pop popcorn and place popped popcorn in a large mixing bowl that has been lightly greased. Make sure the bowl is big enough to stir the mixture without the popcorn falling out. Set aside.
4. In a medium saucepan combine butter, sugar, BBF Blue Agave, and salt.
5. In a separate bowl combine PBfit Pumpkin Spice and baking soda, then set aside.
6. Measure out bourbon and set a side.
7. Heat butter sugar mixture on medium high heat stirring occasionally until it comes to a boil and continue boiling for 4 minutes.
8. Remove from heat and stir in the pumpkin spice powder mixture. Whisk quickly to combine and pour in bourbon, be careful when adding the bourbon as the mixture will splatter. Quickly whisk in the bourbon and pour over the popcorn. Stir to coat all the popcorn evenly. Fold in the sugared pecans.
9. Spread evenly onto the prepared baking sheet.
10. Place popcorn into the oven and stir every 10 minutes until the caramel popcorn has dried out. About 25 to 30 minutes.
11. Remove the popcorn from the oven and let cool. Pour the popcorn onto a sheet of waxed paper or parchment paper to keep the popcorn from cooling and sticking to the baking sheet.
12. Enjoy your PBfit Pumpkin Spice Pecan Bourbon Crunch and Munch!
