Remove all unpopped kernels from popped corn. Place popcorn in a buttered 17
x 12 x 2-inch baking pan. Keep popcorn warm in a 300 degrees F oven while making
Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the butter
or margarine, sugar, water, and corn syrup. Bring mixture to boiling over medium
heat. Cook for 8 to 10 minutes, stirring constantly with a wooden spoon to dissolve
the sugar. Avoid splashing mixture on sides of pan.
Carefully clip candy thermometer
to side of pan. Cook and stir mixture over medium heat until thermometer registers
255 degrees F, hard-ball stage (10 to 15 minutes). The mixture should boil at a
moderate, steady rate over the entire surface.
Remove saucepan from heat; remove candy thermometer. Quickly add pecans and vanilla
extract; stir until combined.
Pour mixture over the popcorn, toss gently to coat.
Bake, uncovered, in a 300 degrees F oven for 15 minutes.
Remove popcorn from oven;
stir in fruit bits.
Bake, uncovered, for 5 minutes more.
Turn popcorn mixture onto
a large piece of foil.
Cool mixture completely.
Serve immediately or store, tightly covered, in a cool, dry place.
Makes about 22 (1/2 cup) servings.
Nutritional information per 1/2 cup serving: 171 cal, 10 g fat, 24mg chol,
1 g pro, 20g carb, 0g fiber, 105 mg sodium U.S. RDA: 12% vit. A