16 cups popped popcorn
1 package coconut-pecan frosting mix
1/2 cup butter
1/4 cup light corn syrup
1/3 cup water
1/2 teaspoon salt
1/2 teaspoon baking soda

Heat oven to 200 degrees F. Divide popcorn between 2 ungreased rectangular pans.

Heat dry frosting mix, butter, corn syrup, water and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes, stirring occasionally. Remove from heat. Stir in baking soda until foamy. Pour over popcorn. Stir until well coated. Bake 1 hour, stirring every 15 minutes. Store in airtight container.

Makes 16 cups.