Caramel Corn

14 cups popped popcorn
2 cups dry-roasted salted cashews and/or whole almonds (optional)
1 1/2 cups packed brown sugar
3/4 cup butter
1/3 cup light-color corn syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla

1 Preheat oven to 300. Remove unpopped kernels from popped popcorn. In a 17 x 12 x 2 roasting pan combine popcorn and, if desired, nuts.  Keep warm in oven while preparing the caramel mixture.

2 For caramel mixture, spray a large sheet of foil with non-stick cooking spray; set aside.  In a medium saucepan combine brown sugar, butter, and corn syrup.  Cook and stir over medium heat until mixture is boiling.  Continue boiling at a moderate, steady rate, without stirring, for 5 minutes.  Remove saucepan from heat. Stir in baking soda and vanilla.  Pour caramel mixture over popcorn mixture; stir gently to coat.

3 Bake for 15 minutes. Stir mixture; bake for 5 minutes more.  Spread caramel corn on the prepared foil; cool.  Transfer to resealable plastic bags or storage containers; seal or cover tightly.  Let stand at room temperature overnight (can store up to 1 week at room temp.).