POPCORN BALLS

1 cup pecans, toasted
1 cup sliced almonds, toasted
1 1/2 cups sweetened flaked coconut, toasted
16 cups popped corn (about 3/4 cup un-popped)
1 1/4 cups packed brown sugar
1 1/4 cups dark corn syrup
6 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda

Preheat oven to 350° F.

Line a cookie sheet with parchment paper. Place popcorn and nuts in a roasting pan. In a large saucepan, heat brown sugar, corn syrup, butter, and salt over med-high heat until boiling, stirring frequently. Reduce heat to medium, boil 5 minutes. Remove from heat and stir in vanilla and baking and baking soda. Pour over popcorn mixture. Using utensils, evenly coat popcorn with syrup.

Scoop up popcorn mixture with 1 cup measure and place on cookie sheet. When cool enough to handle, shape mounds into balls pressing lightly with hands coated with non-stick spray. Wrap each ball in plastic wrap. Store up to 1 week in tightly sealed container.