7 cups popped corn
3/4 cup candied red cherries, cut up
1 cup broken pecans
3/4 cup packed brown sugar
6 tablespoons butter or margarine
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 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 300 degrees F for 15 minutes; stir. Bake 5 to 10 minutes more. Remove corn mixture to a large bowl. Cool.