Nutty Caramel Corn

I had moment of panic today when I thought I had lost a recipe.  The ladies in my bunco group request my caramel corn when I host, and it took me a over 20 minutes to find the recipe. This is a recipe that was in Southern Living several years ago, and it gets rave reviews even from people who don't ususally care for caramel corn.  If I post it here, I'll have it the next time I need it.

Nutty Caramel Corn

3 regular sized bags micorwave popcorn, popped (or 6 quarts freshly popped corn)
1 cup pecan halves
1 cup cashews
1 cup butter
2 cups firmly packed brown sugar
1/2 light corn syrup
1 tsp salt ( I omit this because I'm using microwave popcorn which has salt)
1/2 tsp  baking soda
1 tsp vanilla extract

Pick through the popcorn and remove all the unpopped kernels.  This will save your teeth!  It is much easier to remove the kernals before the caramel goes on it.

Combine popcorn and nuts in a large roasting pan (a disposable foil pan works well).

Melt butter in a large saucepan.  Stir in brown sugar, corn syrup and salt. Bring to boil over medium heat, stirring constantly.  Boil 5 minutes without stirring (temperature will register about 250, but I don't use a candy thermometer).  Remove from heat.  Stir in baking soda and vanilla.  Pour over popcorn and nuts.  Stir well (eat the popcorn that falls out of the pan---YUM!).  Bake at 225 for 1 hour, stirring every 20 minutes.  Cool and break into pieces.