BUTTERED PECAN POPCORN

 8       c            Popped popcorn (about 1/3 to
                         1/2 cup unpopped)
                         Nonstick spray coating
      1/2   c            Broken pecans
    2       tb           Butter or margerine
      1/3   c            Light corn syrup
      1/4   c            Instant butter pecan pudding
                         Mix
      1/4   ts           Vanilla

   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.

Question for you...do you just mix the butter, corn syrup, pudding mix & vanilla and pour over the popcorn or do you cook it or what??

Thanks. Sounds good.

I pour the mixture over the popcorn and mix well.

Yummy this looks really good.