2 qt. popped corn
1 1/3 c. sugar
1 1/3 c. chopped pecans
1 c. butter
1 tsp. vanilla
1/2 c. white syrup

Mix popped corn and pecans on a greased cookie sheet. Combine sugar, butter and syrup in a 1 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil 10 to 15 minutes or until mixture turns to light caramel. Remove from heat; stir in vanilla and pour over popped corn. Mix to coat and spread to dry. Break apart. Store in tightly covered container.