Instructions: Combine first 3 ingredients in a large bowl; toss gently, and set aside.

Combine sugar and water in a large, heavy Dutch oven. Place over medium-low heat, and cook 10 minutes or until sugar dissolves. (Do not stir). Cover, increase heat to medium, and cook 1 minute. Uncover and cook an additional 12 minutes or until amber. (Do not stir).

Remove from heat; stir in vanilla. Add popped corn mixture. Working rapidly, stir well, and spread into a 15-x10-x1-inch jellyroll pan coated with cooking spray. Let cool completely; break into pieces.

Yield: 1-3/4
pounds (serving size: 1 ounce).

NOTES : Store in an airtight container.

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