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1. Remove all unpopped kernels from popcorn. Lightly coat a roasting pan with nonstick cooking spray. Combine popcorn and nuts in the prepared pan; keep warm in 300 degree F oven.
2. In a 2-quart saucepan combine brown sugar, butter, and corn syrup. Bring to boiling over medium heat, stirring constantly (about 12 minutes). Cook and stir for 5 minutes more. Remove from heat; stir in baking soda (the mixture will foam).
3. Pour caramel mixture over popcorn-nut mixture in prepared pan; stir gently to coat.
4. Bake in a 300 degree F oven for 15 minutes. Stir popcorn mixture. Bake for 5 minutes more. Remove from oven. Spread on a large piece of foil to cool. Break apart to serve. Store in an airtight container at room temperature for up to 1 week. Makes about 15 cups mixture (thirty, 1/2-cup servings).