16 c. popped corn, about 3/4 c. popcorn
1 1/2 c. pecans
1 1/2 c. California walnuts
1 c. packed brown sugar
1/2 c. butter (1 stick)
1/2 c. light corn syrup
1/2 tsp. salt
1/2 tsp. vanilla extract

Preheat oven to 250 degrees. Place popped corn, pecans, and walnuts in large open roasting pan (17 1/4 x 11 1/2 inches); set aside.

Prepare caramel coating: In heavy 2 quart saucepan, over medium heat, heat brown sugar, butter, corn syrup, and salt to boiling; boil 5 minutes, stirring frequently. Remove saucepan from heat; stir in vanilla extract.

Pour hot sugar mixture over popped corn mixture, stirring to coat well. Bake popped corn mixture 1 hour, stirring occasionally.

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

Store popcorn mixture in tightly covered containers to use up within one week.