Source: Best of the Best From Illinois cookbook
18 cups popped popcorn
1 tablespoon butter or light margarine (Promise)
2/3 cup light corn syrup
2 teaspoons vanilla extract
1 (3.4 ounce) box Instant butter pecan, butterscotch or vanilla pudding mix
1/2 teaspoon salt
Preheat oven to 300 degrees F. Spray a large roasting pan with Pam.
Pop corn in air popper (enough kernels to make 18 cups popped corn).
In Pyrex cup, microwave butter until melted (or melt in saucepan on stove). Stir in corn syrup, vanilla extract and pudding mix with a fork. Pour syrup over popcorn and toss with wooden spoon. Sprinkle salt over corn. Toss, taste, sprinkle. Do it again until it says "Hello!" Return to 300 degree F oven for 8 minutes.
Toss again. Determine if it needs another few minutes to make it glossy. Toss. Taste.
Turn out on a large piece of foil to cool. Break into bits. Store leftovers (if any) in covered tin box.