2 qts. popcorn, popped
1/2 c. clear Karo syrup
1 c. butter
1 1/3 c. granulated sugar
1 1/2 c. pecans
1 tsp. vanilla

Pour popped corn on a greased pan (must have sides on it); mix pecans with the popped corn.

In a 1 1/2 quart saucepan put butter, sugar and syrup. Bring to a boil over medium heat, when it starts to boil cook for 6 minutes (stirring constantly). Remove from heat and stir in vanilla. Pour this mixture over popcorn and pecans. Stir until the corn is coated. Let this dry, then break up into pieces and place in an airtight container.

Please note: do not overcook the caramel coating, or it will get too hard. It is not supposed to get like popcorn balls.