16 c. popped corn (about 3/4 c. unpopped)
1 1/2 c. pecans (optional)
1 1/2 c. walnuts (optional)
1 c. packed brown sugar
1/2 c. butter
1/2 c. light corn syrup
1/2 tsp. salt
1/2 tsp. vanilla

Preheat oven to 250 degrees. Place popped corn and nuts in a large open roasting pan (17x11 inch, a disposable aluminum one works great). Set aside.

Prepare caramel coating: In a heavy 2-quart saucepan over medium heat, heat brown sugar, butter, corn syrup, and salt to boiling. Boil 5 minutes. Stir frequently. Remove saucepan from heat; stir in vanilla. Pour hot sugar mixture over popped corn mixture, stirring to coat well. Bake mixture 1 hour, stirring every 15 minutes.

Spoon caramel covered popcorn mixture into another large roasting pan or onto waxed paper to cool, stirring occasionally to separate. Store in a tightly covered container.

Makes about 21 cups.

NOTE: If you don't use the 3 cups of nuts, add 4 cups extra of popcorn.