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- x 10- x 1-inch jellyroll pan coated with cooking spray. Let cool completely; break into pieces. Store in an airtight container.