INGREDIENTS

INSTRUCTIONS

Remove all unpopped kernels from popped corn.  Place popcorn in a
buttered 17x12x2-inch baking pan.  Keep popcorn warm in a 300 degree
oven while making syrup mixture.  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 till thermometer registers 255  degrees,
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; stir
till combined.  Pour mixture over the  popcorn, toss gently to coat.
Bake, uncovered, in a 300 degree 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 carbo., 0g fiber, 105 mg sodium.  U.S. RDA: 12%  vit. A.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

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