Old-fashioned Popcorn Balls

• 1 cup pecans
• 1 cup sliced almonds
• 1 12 cups sweetened flaked coconut
• 16 cups popped corn
• 1 14 cups packed brown sugar
• 1 14 cups dark corn syrup
• 6 tablespoons butter
• 12 teaspoon salt
• 12 teaspoon vanilla
• 14 teaspoon baking soda

1. Heat oven to 350; place pecans and almonds into a large roasting pan; place coconut into a jelly-roll pan; place pans on 2 oven racks and bake 10-15 minutes or until toasted, rotating pans between upper and lower racks halfway through and stirring occasionally; stir nuts into coconut in the jelly-roll pan and cool completely.
2. Line a large cookie sheet with foil; spray lined sheet and the roasting pan the nuts had been in with nonstick cooking spray; place popcorn in the roasting pan; discard any unpopped kernels; sprinkle nut mixture over the popcorn.
3. In a heavy 3-quart saucepan, heat brown sugar, corn syrup, butter, and salt to boiling over medium-high heat, stirring frequently; reduce heat to medium; boil 5 minutes; remove saucepan from heat; stir in vanilla and baking soda (don't be alarmed when it foams up, it's supposed to); pour hot caramel syrup over popcorn mixture; with 2 forks, toss popcorn mixture while hot, until evenly coated with the caramel.
4. Working quickly, scoop up hot popcorn mixture by level cups; place popcorn mounts on prepared sheet; when popcorn mixture is cool enough to handle, coat hands with nonstick cooking spray; shape mounds into balls, pressing lightly so they hold together.
5. Cool completely; wrap each ball in plastic wrap and store in a tightly covered container at room temperature for up to 1 week.

pecans, almonds, coconut, corn, brown sugar, corn syrup, butter, salt, vanilla, baking soda

Taken from www.food.com/recipe/old-fashioned-popcorn-balls-98269 (may not work)