Mat's Carmel Glazed Popcorn & Nuts

3 quarts popped corn
3 c unsalted mixed nuts
   (If you use salted nuts omit the salt below.)

1 c brown sugar
1/2 butter
1/2 corn syrup
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp baking soda

1. Stir popcorn and nuts in large shallow roast pan. Place in 250* oven.

2. Combine in 2 quart sauce pan first 4 ingredients. Stir constantly.
Bring to boil over medium heat. Without stirring, boil 5 minutes.
Remove from heat; stir in vanilla. Stir in baking soda.
Pour over popcorn. Stir well. Bake in 250* oven for 30 minutes.
When cool, break apart. Store in zip-lock bags.

***You may want to double the carmel recipe to cover every last finger lickin good kernal.