10 c. popped corn
1 c. pecan halves
3/4 c. packed brown sugar
2 tsp. instant coffee crystals or granules
1/3 c. butter
2 tbsp. corn syrup
1 tsp. vanilla

Mix popcorn with pecan halves in large bowl. In 2 quart microwave- safe bowl, combine coffee, butter, and corn syrup. Microwave on high 2 minutes or until boils. Stir. Microwave another 2 minutes. Stir in vanilla. Quickly pour syrup over popcorn, tossing to coat evenly.

Transfer 1/2 mixture to 12 x 8 (2 quart) microwave-safe dish. Microwave on high for 3 minutes, stirring every minute. Spread on foil to cool. Repeat with other 1/2 of mixture. Popcorn will become crisp as it cools. Store in air-tight container.