Combine popcorn & nuts on a cookie sheet and keep warm in a 225 degree oven.
In a sauce pan combine sugar, butter, and corn syrup.
Bring to a boil over medium heat, stirring constantly.
Cook & stir until mixture turns carmel color & 280 degrees on candy thermometer.
Remove from heat and stir in vanilla.
Remove popcorn from heat & pour carmel mixture over popcorn.
Mix well using two forks.
Turn our onto aluminum foil and cool.
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