8 C. popped popcorn (about 1/3 to ½ C. unpopped) Nonstick spray coating 1/2 C. broken pecans 2 T. butter or margarine 1/3 C. light corn syrup 1/4 C. instant butter pecan pudding mix 3/4 tsp. 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 300ºF oven while making coating. In a small saucepan melt the margarine or butter. Remove saucepan from heat. Stir in the corn syrup, pudding mix and vanilla extract. Pour syrup mixture over popcorn. With a large spoon, gently toss the popcorn with the syrup mixture to coat. Bake popcorn, uncovered, in a 300ºF 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. Yields 9 (1-cup) servings.