| 1 | Remove all unpopped kernels from popped corn. |
| 2 | Place popcorn in a buttered 17x12x2-inch baking pan. |
| 3 | Keep popcorn warm in a 300 degree oven while making syrup mixture. |
| 4 | butter the sides of a heavy 2-quart saucepan. |
| 5 | In the saucepan combine the butter or margarine, sugar, water, and corn syrup. |
| 6 | Bring mixture to boiling over medium heat. |
| 7 | Cook for 8 to 10 minutes, stirring constantly with a wooden spoon to dissolve the sugar. |
| 8 | Avoid splashing mixture on sides of pan. |
| 9 | Carefully clip candy thermometer to side of pan. |
| 10 | cook and stir mixture over medium heat till thermometer registers 255 degrees, hard-ball stage (10 to 15 minutes). |
| 11 | The mixture should boil at a moderate, steady rate over the entire surface. |
| 12 | remove saucepan from heat; remove candy thermometer. |
| 13 | Quickly add pecans and vanilla; stir till combined. |
| 14 | Pour mixture over the popcorn, toss gently to coat. |
| 15 | Bake, uncovered, in a 300 degree oven for 15 minutes. |
| 16 | Remove popcorn from oven; stir in fruit bits. |
| 17 | Bake, uncovered, for 5 minutes more. |
| 18 | Turn popcorn mixture onto a large piece of foil. |
| 19 | Cool mixture completely. |
| 20 | Serve immediately or store, tightly covered, in a cool, dry place. |
| 21 | Makes about 22 (?cup) servings. |
| 22 | nutritional information per ?cup serving: 171 cal., 10 g fat, 24mg chol., 1 g pro., 20g carbo., 0g fiber, 105 mg sodium. |
| 23 | U.s. |
| 24 | Rda: 12% vit. a. |
