Caramel Corn Crunch

Directions

1. 1
   Combine popped corn and nuts; keep warm in 225° oven.
2. 2
   In saucepan, combine sugar, butter and corn syrup.
3. 3
   Bring to boil over medium heat, stirring constantly.
4. 4
   Cook and stir until mixture turns caramel color (about 280° on candy thermometer). Remove from heat; stir in vanilla.
5. 5
   Place popped corn mixture in buttered 13 x 9 x 2-inch baking pan; carefully pour sugar mixture over.
6. 6
   Mix well; turn out.
7. 7
   Quickly break into clusters with 2 forks.
8. 8
   Store in a tightly covered container.
9. 9
   Makes about 9 cups.