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 a candy thermometer.
Remove from heat, stir in the vanilla. Pour sugar mixture over the popcorn. Mix well using two forks and turn out onto aluminum foil to cool.
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