16 c. popped corn
1 1/2 c. pecans
1 1/2 c. walnuts
1 c. packed brown sugar
1/2 c. butter
1/2 c. light corn syrup
1/2 tsp. salt
1/2 tsp. vanilla extract

Place popped corn, pecans, walnuts in large open roasting pan; set aside. To prepare caramel coating, heat brown sugar, butter, corn syrup and salt to boiling in heavy saucepan. Boil 5 minute, stirring frequently. Remove from heat, stir in vanilla. Pour hot sugar mixture over popped corn. Stir to coat well. Bake popped corn mixture in 250 degree oven for 1 hour, stirring occasionally. Spoon caramel covered popcorn mixture into another large roasting pan.