8 c. popped popcorn (about 1/3 to 1/2 c. unpopped)
nonstick spray coating
1/2 c. broken pecans
2 tbsp. butter
1/3 c. light corn syrup
1/4 c. instant butter pecan pudding mix
3/4 tsp. vanilla

Discard unpopped popcorn kernels. Spray a 17 x 12 x 2-inch roasting pan with nonstick coating. Place the popped corn and pecans in the pan. Keep popcorn warm in a 300°F oven while making coating.

In a small saucepan, melt the butter. Remove saucepan from heat. Stir in the corn syrup, pudding mix and vanilla. Pour syrup mixture over popcorn. With large spoon, gently toss the popcorn with the syrup mixture to coat.