Instructions: Place popcorn in large roasting pan. Mix in nuts. Set aside.

Preheat oven to 250iF.

In heavy sauce pan, mix sugar, butter, corn syrup and salt. Over medium heat, stir until boiling. Continue to boil, without stirring, for 5 minutes. Remove from heat. Stir in vanilla, then baking soda (it will foam up). Pour over popped corn and nuts; mix well to coat.

Place in oven for 1 hour to 1 hour and 10 minutes. Stir every 15 minutes while baking.

Cool, break apart and store in a tightly sealed container.

NOTES : Yield is about 16 cups. Serving size is 2 cups per person.

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