Crazy Crunch

1. 1

   Mix popped corn and pecans on a greased cookie sheet. Combine sugar, margarine and syrup in a 1 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil 10 to 15 minutes or until mixture turns to light caramel. Remove from heat; stir in vanilla and pour over popped corn. Mix to coat and spread to dry. Break apart. Store in tightly covered container.

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