3 qts. popped popcorn
1 c. pecans
1/2 c. butter
1/4 c. honey
1 c. slivered almonds
1 c. cashews
1 c. brown sugar
1 tbsp. vanilla

Combine popped popcorn and nuts in a greased deep roasting pan. In a saucepan melt butter. Add brown sugar and honey. Boil 5 minutes. add vanilla and stir well. Pour syrup over popcorn, stirring until evenly coated. Bake at 250 degrees for 1 hour stirring every 15 minutes. Remove from pan immediately onto waxed paper. Let cool and break into pieces. Store in airtight container.