8 cups freshly popped popcorn (about 1/2 cup unpopped)
1-1/2 cups nuts (I like either whole almonds or pecan halves best)
1 cup brown sugar
1/2 cup sugar
2/3 cup butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Combine popcorn and nuts. Place on a large (no smaller than 11x17x2") cookie sheet.Preheat oven to 300 degrees.Combine in heavy saucepan, sugars, butter, and syrup. Cook, stirring constantly, for about 8 minutes to 245-250 degrees. Remove from heat, add soda and vanilla. Stir well, until creamy. Pour over popped corn and stir to coat. Bake at 300 degrees for 10 minutes, stir, then bake 10 minutes more. Transfer to foil, spread thin. Let cool completely. Break up and store airtight.
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