Place nuts on cookie sheet or roaster and toast for about 10 minutes in a 350-degree oven. Watch them closely, I burned my first batch this week!
Spread popcorn and toasted nuts on a lightly greased baking sheet (I use spray).
In a medium saucepan, combine sugar, butter and corn syrup. Cook on medium high heat until sugar dissolves and mixture comes to a boil.
Remove from heat and stir in vanilla.
Drizzle hot mixture over popcorn and nuts, trying to cover as many kernels as possible. Mix or toss to coat (tossing doesn't work for me, not my skill!)
If the syrup mixture starts to harden, simply return the pan to the oven to soften it a bit (3 minutes or so), then remove and mix again.
Set aside to cool, then break into chunks and store in a tightly covered container.
Recipe by Feisty Frugal & Fabulous at https://feistyfrugalandfabulous.com/2016/12/well-thats-just-poppycock/