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3 qt. freshly popped popcorn
1 c. blanched slivered almonds
1 c. pecan halves
1 c. cashews
1/2 c. butter or margarine
1 c. firmly packed brown sugar
1/4 c. honey
1 tsp. vanilla

Combine popcorn and nuts in lightly greased 14 x 11 x
2-inch roasting pan; mix well and set aside. Melt butter over
low heat in medium saucepan. Add brown sugar and boil 5
minutes without stirring. Add vanilla, stirring well. Pour
syrup over popcorn mixture, stirring until popcorn is evenly
coated. Bake at 250 degrees for 1 hour, stirring every 15 minutes.
Cool completely, and break into pieces. Store in airtight
containers. Yield about 4 quarts.
Note: Can be made without nuts.

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