Instructions: Remove all unpopped kernels from popped corn. Place popcorn in a buttered 17x12x2-inch baking pan. Keep popcorn warm in a 300 degree oven while making syrup mixture.

Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the butter or margarine, sugar, water, and corn syrup. Bring mixture to boiling over medium heat. Cook for 8 to 10 minutes, stirring constantly with a wooden spoon to dissolve the sugar. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

Cook and stir mixture over medium heat till thermometer registers 255 degrees, hard-ball stage (10 to 15 minutes). The mixture should boil at a moderate, steady rate over the entire surface.

Remove saucepan from heat; remove candy thermometer. Quickly add pecans and vanilla; stir till combined. Pour mixture over the popcorn, toss gently to coat. Bake, uncovered, in a 300 degree oven for 15 minutes.

Remove popcorn from oven; stir in fruit bits. Bake, uncovered, for 5 minutes more. Turn popcorn mixture onto a large piece of foil. Cool mixture completely. Serve immediately or store, tightly covered, in a cool, dry place.

Makes about 22 (1/2 cup) servings.

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