Full Recipe

6 Quarts of popped corn (1 cup unpopped)
1 c pecan halves
1 c cashews
1 c butter
2 c brown sugar
½ c light corn syrup
1 t salt
½ t baking soda
1t vanilla

Half Recipe

3 Quarts of popped corn (1/2 cup unpopped or one regular sized microwave bag)
½ c pecan halves
½ c cashews
½ c butter
1 c brown sugar
¼ c light corn syrup
½ t salt
¼ t baking soda
½ t vanilla

Instructions:

Make popcorn
Combine with pecans and cashews in large roasting pan
Set aside
Preheat oven to 225°
Melt butter in large saucepan
Stir in brown sugar, corn syrup and salt
Bring to a boil over medium heat – stirring constantly
Boil 5minutes w/o stirring (temp 250)
Remove from heat
Stir in soda and vanilla
Pour over corn and nuts
Stir well
Spread out on large baking sheet
Bake at 225° for 1 hour, stirring every 15 minutes
Cool and break into pieces
Store in airtight container