Total Calories: 427
Preheat oven to 250°. Mix popped corn and nuts in a 13 x 9 x 2-inch baking pan set aside.
In a heavy 1-quart saucepan, stir brown sugar, corn syrup and salt until blended. Add butter. Stirring over low heat, bring to a boil. Increase heat to medium. Without stirring, cook for 5 minutes. Remove from heat.
Stir in vanilla. Pour over popped corn and nuts, stirring to coat. Bake for 1 hour, stirring several times. Spread mixture onto waxed paper to cool. Or, using buttered hands, form into popcorn balls.