10 cups popped popcorn (about 1/2 cup unpopped)
1 cup packed brown sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla
1/2 cup sunflower margarine
1/2 teaspoon baking soda
1 cup whole pecans
After popping, remove all unpopped kernels from popcorn. Place popped corn in greased 15-1/2 x 10-inch baking pan, set aside. In 1-1/2 quart saucepan, combine brown sugar, margarine and corn syrup. Cook over medium heat until boiling, stirring constantly with a wooden spoon. Continue cooking at a gentle boil for 5 minutes. Remove from heat. Stir in baking soda and vanilla, stirring until well combined. Slowly pour brown sugar mixture over popped corn. Sprinkle pecans atop popcorn and continue to stir gently until popcorn and pecans are evenly coated. Bake in 300 degrees oven for 15 minutes. Stir and bake 5 more minutes.