Title: Popcorn: buttered pecan popcorn
 Categories: Snacks, Dairy, Puddings
      Yield: 9 Servings
 
      8 c  Popped popcorn (about 1/3 to
           1/2 cup unpopped)
           Nonstick spray coating
    1/2 c  Broken pecans
      2 tb Butter or margerine
    1/3 c  Light corn syrup
    1/4 c  Instant butter pecan pudding
           Mix
    1/4 ts Vanilla
 
  Discard unpoppped popcorn kernels.  Spray a 17x12x2-inch roasting pan
  with nonstick coating. Place the popped corn and pecans in the pan.
  Keep popcorn warm in a 300-degree oven for 16 minutes, stirring
  halfway t hrough baking. Remove the pan form the oven. Turn mixture
  onto a large piece of foil. Cool popcorn completely.  When cool,
  break into large pieces. Store leftover popcorn, tightly covered, in
  a cool, dry place for up to 1 week.
  
  Makes about 9 (1 cup) servings.
  
  NUTRITION FACTS PER SERVING: 157 cal., 7 g total fat (0 g sat. fat),
  0 mg chol., 116 mg sodium, 22 g carbo., 1 g fiber, 2 g pro. Daily
  Value: 3% vit. A, 0% vit.C, 1% calcium, 5% iron.