1Toss together popped corn and nuts in a large roaster pan: keep warm in a 250 degree oven.
2In a heavy 1-1/2 quart saucepan, combine sugar, honey and corn syrup. Bring mixture to a boil over medium heat, stirring constantly. Boil hard for 2 minutes. Remove from heat and stir in peanut butter and vanilla. Immediately pour over popcorn mixture, stirring to coat thoroughly.
3Spread on aluminum foil to cool. Break into bite-sized pieces.