3 qt. popped corn
3 c. mixed unsalted nuts
1 c. firmly packed brown sugar
1/2 c. light or dark corn syrup
1/2 c. butter
1/2 tsp. salt
1/2 tsp. vanilla
1/2 tsp. baking soda

In large shallow roasting pan, combine popcorn and nuts. Place in 250 degree oven while preparing glaze. In heavy 2 quart saucepan stir brown sugar, corn syrup, butter, and salt. Stirring constantly, bring to boil over medium heat. Without stirring, boil 5 minutes. Remove from heat; stir in vanilla and baking soda. Pour over warm popcorn and nuts, stirring occasionally, 1 hour. Cool; break apart. Store in tightly covered container. Makes about 4 quarts.