3 qt. popped corn
1 c. nuts (almonds, pecans, peanuts, etc.)
1/2 c. butter
1 c. light brown sugar
1/4 c. honey
1 tsp. vanilla

Place popcorn and nuts in a shallow roasting pan. Melt butter, sugar and honey. Bring to a boil, stirring constantly. Boil gently 5 minutes, without stirring. Remove from heat and add vanilla.

Pour over popcorn and nuts, stirring until coated. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven and stir while corn cools. Store in airtight container.

Note: Try not to let it cool completely in the roasting pan as it makes clean-up more difficult.