Instructions: * Popped microwave butter light popping corn, 3 1/2 ounce, unopened kernels discarded.

Heavily spray bottom of a 9- by 13-inch baking pan with pan spray. Sprinkle bottom evenly with pecans; set aside. In large Dutch oven, bring brown sugar, corn syrup, butter and pumpkin pie spice to boil; stir in vanilla. Add popcorn; toss until well coated.

Press popcorn firmly into prepared pan. Let stand 15 minutes to cool slightly. Place serving platter or baking sheet upside down over top of pan and invert, allowing mixture to fall onto platter. Cut into 24 bars.

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