From: Jenny Finch
3 quarts popped corn (1/2 cup unpopped)
3 cups nuts (cashew, almond, macadamia)
1 cup dark brown sugar
1/2 cup light corn syrup
1/2 cup butter
1/2 teaspoon salt (omit if salted nuts)
1 teaspoons vanilla
1/2 teaspoon baking soda
Preheat oven to 250 degrees
Butter a large roasting pan. Combine popped corn, and nuts in the pan. Place in oven while preparing glaze.
In large heavy sauce pan over medium heat, combine brown sugar, corn syrup, butter and orange zest (if using)- boil until sugar dissolves- stir constantly. Boil 4 minutes without stirring. Remove from heat. Stir in vanilla and baking soda.
Pour glaze over the top of popped corn. Stir to coat. Bake until dry, stirring occasionally- 1 hour. Scrape from pan to free popped corn. Let cool.