7 cups popped corn
1 cup pecan pieces
3/4 cup candied red cherries, cut up
3/4 cup packed brown sugar
6 tablespoons butter
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 teaspoon vanilla extract

Remove all unpopped kernels from popcorn.

In a 17 x 12-inch baking pan, combine popcorn, pecans and cherries.

In a 1-quart saucepan combine brown sugar, butter and corn syrup. Cook and stir over medium heat until butter melts and mixture comes to a boil. 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 in 300 degrees F oven for 15 minutes; stir. Bake 5-10 minutes more. Remove popcorn to large bowl; let cool.