7 C. popped corn
3/4 C. candied red cherries, cut up
1 C. broken pecans
3/4 C. packed brown sugar
6 T. butter or margarine
3 T. light corn syrup
1/4 tsp. baking soda
1/4 tsp. vanilla extract
Remove all unpopped kernels from popcorn. In a 17 x 12 x 2−inch baking pan,
combine popcorn, cherries and pecans. In a 1 1/2 quart saucepan, combine sugar,
butter and corn syrup. Cook and stir over medium heat until butter melts and
mixture comes to boiling. Cook over low heat 5 minutes more. Remove from heat.
Stir in baking soda and vanilla extract. Pour mixture over popcorn; gently stir to
coat popcorn mixture. Bake at 300ºF for 15 minutes; stir. Bake 5 to 10 minutes
more. Remove corn mixture to a large bowl. Cool.