Linda's Nutty Caramel Popcorn

• 8 cups freshly popped popcorn (about 1/2 c. unpopped)
• 1 12 cups nuts (I love cashews, whole almonds or pecan halves, or try a mixture of your favorites)
• 1 cup brown sugar
• 12 cup sugar
• 23 cup butter
• 13 cup light corn syrup
• 12 teaspoon baking soda
• 12 teaspoon vanilla

1. Pop popcorn, and set aside to cool.
2. Mix popcorn and nuts together on a lg.
3. cookie sheet (no smaller than 11x17x2-inch).
4. Preheat oven to 300F.
5. In heavy saucepan add sugars, butter, and syrup.
6. Cook, stirring constantly, for about 8 minutes to 245-250F using a candy thermometer.
7. Remove from heat, and add soda and vanilla.
8. Stir well, until creamy.
9. Pour over popped corn and nuts, and mix well to coat all the corn with the mixture.
10. Bake at 300F, for 10 minutes, then stir.
11. Bake 10 more minutes
12. Transfer to a large sheet of aluminum foil.
13. Spread mixture thin.
14. Let cool completely.
15. Break up, and store in an airtight container.

freshly popped, nuts, brown sugar, sugar, butter, light corn syrup, baking soda, vanilla

Taken from www.food.com/recipe/lindas-nutty-caramel-popcorn-256019 (may not work)