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1
Preheat the oven to 325.
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2
Spread nuts on a small rimmed baking sheet, and bake until fragrant and beginning to brown, 10 to 15 minutes.
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3
Remove from oven, and let stand until cool.
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4
Coarsely chop; set aside.
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5
Line a baking sheet with a Silpat (a French nonstick baking mat); set aside.
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6
In a medium stockpot, heat oil over high heat.
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7
Add popcorn, and cover.
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8
Once the corn begins to pop, shake the pan constantly.
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9
When the corn has finished popping, remove from the heat, uncover; set aside.
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10
In a large deep pot, at least 12 inches wide, stir together water, sugar, and corn syrup.
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11
Add vanilla pod and seeds, cinnamon, nutmeg, cloves, cardamom, and salt.
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12
Bring to a boil over medium-high heat without stirring.
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13
Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules.
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14
Reduce heat to medium, and cook, tilting and swirling the pan, until the mixture just begins to smoke and is a deep caramel color, 4 to 5 minutes more.
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15
Stir in the popcorn and nuts.
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16
Cook, stirring, while moving the pot on and off the heat to prevent the caramel from burning, until the popcorn is completely coated and the mixture is deep mahogany in color.
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17
Pour onto prepared baking sheet, and spread in an even layer.
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18
Let cool.
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19
Remove and discard vanilla bean.
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20
Store in an airtight container at room temperature for up to 3 days.
