8 c. popped corn
1 c. toasted, blanched whole almonds or dry roasted peanuts
1 (4 oz.) pkg. unsalted sunflower seeds
3/4 c. brown sugar, packed
6 tbsp. butter
3 tbsp. light corn syrup
1/4 tsp. salt
1 tsp. ground cinnamon (optional)
1/4 tsp. baking soda
1/4 tsp. vanilla

Remove all unpopped kernels from popped corn. Combine popped corn, almonds, or peanuts, and sunflower seeds in 9 x 13 x 2 inch baking pan. In a 1 1/2 quart saucepan, combine brown sugar, butter, corn syrup, and salt; stir in cinnamon, if desired. Cook and stir over medium heat until butter melts and mixture comes to boiling; reduce heat. Cook, without stirring, for 5 minutes more. Remove from heat. Stir in baking soda and vanilla. Pour over popcorn and nuts; gently stir to coat. Bake at 300 degrees for about 20 minutes, stirring after the first 10 minutes. Spread mixture on a large piece of foil to cool. Transfer cooled mixture to large mixing bowl; store sealed. Makes 8 cups.