8 c. lightly salted popcorn
1 1/3 c. sugar
1 c. butter
1 tsp. vanilla
1/2 c. light Karo syrup
2 c. nuts (almonds, pecans, cashews, etc.)

Combine sugar, butter, vanilla, and syrup in saucepan. Cook over medium heat until caramel brown color, about 10 minutes after it comes to boil.

While mixture is hot, pour over popcorn and nuts and mix gently. Spread on greased cookie sheet and let cool. Store in covered container.