Toss the nuts with the melted butter and spices, and spread them out even on a baking sheet.
Roast the nuts for 10 minutes, stirring once halfway through.
Cracker Jack
Reduce the oven temperature to 250°F.
Combine the roasted nuts with the popcorn in a really large bowl.
Combine the butter, brown sugar, and honey in a small sauce pan and bring to a rolling boil over medium-high heat.
Remove from heat and stir in the baking soda, vanilla, and spices.
Pour the caramel sauce over the popcorn and nuts, and stir with two large spoons until the caramel is evenly distributed throughout.
Cover a large baking sheet with a silpat mat, and evenly spread the caramel-coated popcorn over the baking sheet. (If using parchment paper, be sure to use a light colored pan and reduce the oven temperature to 200°F
Bake the popcorn for 40 minutes, stirring every 15 minutes.
Remove from heat and let cool. The popcorn will crisp up as it cools.
Eat it all right then OR if you have more will-power, store in an airtight container or ziploc bags for up to 2 weeks.
Notes
Warning: I made the mistake of sharing some with a friend in a cute little brown paper bag. The moisture from the paper bag turned the caramel corn soft within 2 hours! So if you're giving this as a gift, make sure to use plastic treat bags.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.