Popcorn: buttered pecan popcorn

1. Discard unpoppped popcorn kernels.
2. Spray a 17x12x2-inch roasting pan with nonstick coating.
3. Place the popped corn and pecans in the pan. Keep popcorn warm in a 300°F oven for 16 minutes, stirring halfway t hrough baking.
4. Remove the pan form the oven.
5. Turn mixture onto a large piece of foil.
6. Cool popcorn completely.
7. When cool, break into large pieces.
8. Store leftover popcorn, tightly covered, in a cool, dry place for up to 1 week.
9. makes about 9 (1 cup) servings.
10. nutrition facts per serving: 157 cal. , 7 g total fat (0 g sat. Fat), 0 mg chol.
11. , 116 mg sodium, 22 g carbo.
12. , 1 g fiber, 2 g pro. Daily value: 3% vit. A, 0% vit. c, 1% calcium, 5% iron.