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

MICROWAVE: In large bowl, combine popcorn and pecan halves. In 2-quart microwave-safe measuring bowl, combine brown sugar, instant coffee granules, butter and corn syrup. Microwave on high for 1 1/2 to 2 minutes or until mixture comes to a boil, stirring occasionally. Microwave on high for an additional 2 minutes, stirring after 1 minute. Stir in vanilla. Quickly pour syrup over popcorn mixture; toss until evenly coated.

Transfer half of mixture to ungreased 8x12 inch (2 quart) microwave-safe dish. Microwave on high for 2 to 3 minutes or until popcorn is evenly coated and glazed, stirring every minute. Spread on foil to cool. Popcorn will become crisp as it cools. using same dish, repeat with remaining popcorn mixture. Store in tightly covered container. Yield: 11 cups.