3 qts. popped corn (1/2 c. unpopped)
1 1/2 c. dry roasted nuts (peanuts, cashews, mixed)
1 c. sugar
1/2 c. honey
1/2 c. light corn syrup
1 c. peanut butter (smooth)
1 tsp. vanilla

In a large roasting pan, combine popped corn and nuts. Keep warm in a 250 degree oven. Butter sides of a heavy 1 1/2 quart saucepan. Combine sugar, honey and corn syrup in pan. Bring mixture to a boil, stirring constantly. Boil hard for 2 minutes. Remove from heat. Stir in peanut butter and vanilla. Immediately pour over popcorn and nuts, stir to coat well. Cool and separate into pieces or form popcorn balls.