5 qts. popped popcorn, unsalted
1 c. pecan pieces
1 c. light corn syrup
1 c. butter
1 box (2 c.) brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
2 tbsp. cinnamon

Combine popcorn and nuts in a large roasting pan; mix well and set aside. Melt butter in large saucepan, stir in sugar and corn syrup. Bring to a boil. Boil 5 minutes, stir occasionally. Remove from heat; stir in baking soda, salt, vanilla and cinnamon. Pour sugar mixture over popcorn mixture, stirring until evenly coated. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Cool, store in an airtight container.