|12 cups||Popped Plain Popcorn|
|½ lb||Unsalted Butter|
|2 cups||Packed Light Brown Sugar|
|½ cup||Light Corn Syrup|
|½ tsp||Baking Soda|
|1 tsp||Vanilla Extract|
|1½ cups||Pecan Halves|
|1½ cups||Macadamia Nuts|
Place popcorn in a large shallow roasting pan in one layer, or use two 9 X 13 pans and set aside.
Melt the butter in a large, heavy saucepan over low heat. Stir in the brown sugar, salt and corn syrup. Bring to a boil, stirring constantly. Insert a candy thermometer into pan, without the tip touching the bottom of pan. Boil mixture slowly, without stirring, until the temperature reaches the soft crack stage, about 285 degrees. This could take at least 45 minutes, but watch thermometer temperature carefully. Meanwhile, preheat oven to 250 degrees. When the temperature of the mixture is reached, immediately remove from heat and stir in the soda and vanilla. This will cause the mixture to briefly foam up. Stir the mixture, then immediately pour evenly over the popped corn in the roasting pan. Using 2 wooden spoons, quickly mix to coat all the popcorn and spread evenly on pan. Bake for 15 minutes and stir well. Return to oven for another 15 minutes. Remove pan from oven and stir in nuts, coating well. Bake for 30 minutes more, stirring every 10 minutes. Turn caramel corn out onto nonstick foil or parchment-lined baking sheets in a single layer. Cool completely, then break apart into desired sized pieces. Keep stored in airtight containers.