8 cups Popped popcorn (about 1/3 to
1/2 cup unpopped)
Nonstick spray coating
1/2 cup Broken pecans
2 tablespoons Butter or margerine
1/3 cup Light corn syrup
1/4 cup Instant butter pecan pudding
Mix
1/4 teaspoon Vanilla
Instructions
Discard unpoppped popcorn kernels. Spray a 17x12x2-inch roasting pan with nonstick coating. Place the popped corn and pecans in the pan. Keep popcorn warm in a 300-degree oven for 16 minutes, stirring halfway t hrough baking. Remove the pan form 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.
Makes about 9 (1 cup) servings.
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Yields: 9 Servings
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