16 c. popped corn
1 1/2 c. pecans (optional)
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

1. Preheat oven to 250 degrees. Place popped corn, pecans, and walnuts in large open roasting pan.

2. Prepare caramel coating - In a deep 2 quart bowl, combine sugar, butter, corn syrup and salt. Cook on High 7 minutes in microwave or until mixture boils and thickens, stirring after 4 minutes; stir in vanilla.

3. Pour hot mixture over popcorn, stirring to coat well. Bake popped corn mixture 1 hour, stirring every 15 minutes.

4. Cool popcorn stirring to keep from sticking to pan; store in a tightly covered container. Makes 21 cups.