Instructions: Discard unpopped popcorn kernels. Spray a 17 x 12 x 2 inch roasting pan with nonstick coating. Place the popped corn and pecans in the pan. Keep popcorn warm

In a 300 degree F. oven while making coating.

In a small saucepan melt the margarine or butter. Remove saucepan from heat.

Stir in the corn syrup, pudding mix, and vanilla. Pour syrup mixture over popcorn. With a large
spoon, gently toss the popcorn with the syrup mixture to coat. Bake popcorn, uncovered, in a 300 degree F. oven for 16 minutes, stirring halfway through baking. Remove the pan from 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.

Servings: 9

(1 cup) servings

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