Place popped corn in large bowl; set aside.
Combine granulated sugar, brown sugar, corn syrup and water in medium saucepan. Bring to a boil over medium heat, stirring occasionally. Brush sides of pan with pastry brush dipped in water to remove any sugar crystals. Boil until mixture reaches 150° C (hard crack stage), about 6 to 8 minutes.
Remove from heat. Carefully stir in butter, salt, baking soda and vanilla. Pour syrup over popcorn; toss to coat. Spread on waxed paper to cool. Break up into chunks. Cool completely.
Combine cooled caramel corn with remaining ingredients. Mix gently.
CAUTION: Caramel is very hot and can cause severe burns. Use caution when handling.
Makes 11 1-cup servings.