Nutty Caramel Corn

• 6 qt. freshly popped corn (about 1 c. unpopped corn)
• 1 c. pecan halves
• 1 c. cashews
• 1 c. butter or margarine
• 2 c. firmly packed brown sugar
• 1/2 c. light corn syrup
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. vanilla extract

1. Combine first 3 ingredients in a large roasting pan; set aside.
2. Melt butter in a large saucepan; stir in brown sugar, corn syrup and salt.
3. Bring to a boil over medium heat, stirring constantly.
4. Boil 5 minutes, without stirring (temperature will register about 250u0b0).
5. Remove from heat; stir in soda and vanilla. Pour over popped corn and nuts; stir well.
6. Bake at 225u0b0 for 1 hour, stirring every 15 minutes.
7. Cool and break into pieces, if desired.
8. Store in an airtight container.

freshly popped corn, pecan halves, cashews, butter, brown sugar, light corn syrup, salt, baking soda, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=816673 (may not work)