Step 1: Butter a 15 1/2 x 12 inch baking sheet and set aside.
Step 2: Mix popped corn and nuts in a large bowl.
Step 3: Combine sugars, corn syrup, water, vinegar and salt in a large sauce pan and bring to a boil over medium high heat, stirring frequently.
Step 4: Cook stirring constantly to 260 on a candy thermometer.
Step 5: Reduce heat to low, stir in butter till melted.
Step 6: Pour syrup in a thin stream over popped corn in bowl, stirring till well coated.
Step 7: Spread mixture over prepared baking sheet.
Step 8: Let cool and break into pieces.
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