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Preheat oven to 250u00b0F. Generously butter a large, rimmed baking sheet .
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Place the popcorn and nuts in a large bowl and toss to combine. Set aside.
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Place the brown sugar, corn syrup, butter and molasses in a heavy-bottom, medium-sized saucepan. Whisk over medium-low heat until sugar is dissolved and butter melts. Bring to a boil over medium heat and cook for 5 minutes, stirring once. Remove from the heat; stir in vanilla, baking soda and salt (mixture will bubble up violently). Pour sugar mixture over the popcorn in a steady stream, stirring to coat evenly.
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Spread popcorn mixture into the prepared pan in an even layer. Bake for 1-1/2 hours, stirring every 20 minutes. Remove from the oven and break up any large clumps. Cool completely.
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Notes:
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1. Mixed nuts as called for in the recipe would be superbly delicious, however I used Virginia peanuts and Marcona almonds in my batch-varieties which are kid friendly in my house. Of course you may use your favorite nuts, or none at all.
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2. Though I have full commercial-sized sheet pans, I found my large roasting pan, the one used for turkey, made it easier to stir and turn the caramel corn between intervals. This way, the corn and nuts remained in the pan without spilling out.
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3. Apply a light spritz of non-stick cooking spray to the surface of the spoon you use to stir the corn during baking; it helps to keep the kernels from sticking to the spoon. Don't be too concerned about coating each kernel and nut with the caramel...the baking and stirring process helps to disperse the candy coating.
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4. Recipe adapted from Picture-Perfect Meals.
