Butter Pecan Popcorn

8 cups popped popcorn (about 1/3 to 1/2 cup unpopped) Nonstick spray coating

1/2 cup broken pecans

2 tablespoons butter or margarine

1/3 cup light corn syrup

1/4 cup Instant butter pecan pudding mix

1/4 teaspoon vanilla extract

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 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.

Makes about 9 (1 cup) servings.