3 qt. popped corn (2/3 c. unpopped)
1 c. pecans
1/2 c. almonds
1/2 c. cashews
1 c. brown sugar
1/4 c. honey
1 stick butter

In saucepan, combine butter, brown sugar and honey. Bring to a boil over medium heat. Boil 5 minutes. Stir occasionally. Pour over popped corn and nuts in a large buttered pan. (Use roasting pan or 2 glass pans.) Make sure oven is preheated completely to 300 degrees. Place in oven for 20 minutes. Stir about every 5 minutes. The caramel should evenly coat the popcorn.

Make sure you get it out of the pan right away; place on cookie sheets or foil and flatten out as much as possible. Try to separate kernels as it cools. If it sticks together too much, you can put it back in oven until it melts a little.