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1
Preheat oven to 350 degrees F. Place pecans and almonds in 17-inch by 11 1/2-inch roasting pan; place coconut in 15 1/2-inch by 10 1/2-inch jelly-roll pan.
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2
Place pans on 2 oven racks and bake nuts and coconut 10 to 15 minutes or until toasted, rotating pans between upper and lower racks halfway through baking and stirring occasionally.
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3
Stir nuts into coconut in jelly-roll pan; cool completely.
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4
Line large cookie sheet with foil.
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5
Spray lined cookie sheet and same roasting pan with nonstick cooking spray.
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6
Place popcorn in roasting pan; discard any unpopped kernels.
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7
Sprinkle nut mixture over popcorn.
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8
In heavy 3-quart saucepan, heat brown sugar, corn syrup, butter, and salt to boiling over medium-high heat, stirring frequently.
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9
Reduce heat to medium; boil 5 minutes.
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10
Remove saucepan from heat; stir in vanilla and baking soda (mixture will foam up).
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11
Pour hot caramel syrup over popcorn mixture.
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12
With 2 forks, toss popcorn mixture while hot until evenly coated with caramel.
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13
Working quickly, scoop up hot popcorn mixture by level cups.
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14
Place popcorn mounds on prepared cookie sheet.
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15
When popcorn mixture is cool enough to handle, coat hands with nonstick cooking spray; shape mounds into balls, pressing lightly so they hold together.
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16
Cool completely.
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17
Wrap each ball in plastic wrap.
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18
Store in tightly covered container at room temperature up to 1 week.
