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In a large bowl, combine the popcorn, nuts and coconut. In a large saucepan, combine the butter, sugars, corn syrup, coffee and cinnamon. Bring to a boil over medium heat; boil and stir for 5 minutes. Remove from the heat; stir in vanilla. Pour over popcorn mixture and stir until coated. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 250° for 45-55 minutes or until golden brown, stirring every 15 minutes. Spread onto waxed paper; cool completely. Store in airtight containers.
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Vintage-style popcorn machine — movie theater popcorn at home
Gear-driven stovetop popper — movie-theater popcorn at home
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Vintage-style popcorn machine — movie theater popcorn at home
Gear-driven stovetop popper — movie-theater popcorn at home
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip