Here's that popcorn recipe I made last week that some of you asked for.

Graham Cracker-and-Pecan Praline Popcorn

(I suggest either using only 8 cups of popcorn or making another half recipe of the sugar syrup mixture just to make sure you have ample coverage).

10 cups popcorn (popped without salt or fat)
2 cups honey-flavored bear-shaped graham crackers (such as Teddy Grahams)
1/2 cup coarsely chopped pecans
Cooking spray
1 cup packed dark brown sugar
1/4 cup light-colored corn syrup
1 1/2 tablespoons butter or stick margarine

Preheat oven to 325°.
Combine the first 3 ingredients in a large bowl. Spread mixture onto a jelly-roll pan lined with foil and coated with cooking spray.
Combine brown sugar, corn syrup, and butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Cover and cook 1 minute. Uncover and cook, without stirring, until the candy thermometer registers 290° (about 5 minutes).
Drizzle the brown sugar mixture over popcorn mixture; toss to coat. Bake at 325° for 30 minutes, stirring once. Cool completely on a wire rack in pan, and break into large pieces.
Note: Store in an airtight container for up to 2 weeks.

Yield: 12 cups (serving size: 1/2 cup)

CALORIES 97(32% from fat); FAT 3.5g (sat 0.7g,mono 1.6g,poly 0.9g); PROTEIN 1g; CHOLESTEROL 2mg; CALCIUM 7mg; SODIUM 47mg; FIBER 0.7g; IRON 0.5mg; CARBOHYDRATE 16.4g
Cooking Light, NOVEMBER 2000