We have always added nuts to our caramel corn when we make it, even if many recipes don't call for them... Here is a basic recipe. Just include the nuts with the popcorn when you poor on the caramel mixture

Caramel Popcorn

10 quarts popped popcorn, (unbuttered, unsalted), up to 12
1 (1 lb) box brown sugar
1/2 cup light Karo syrup
1/2 pound butter or margarine
1/4 teaspoon cream of tartar
A few dashes of salt
1 teaspoon baking soda

Put the popcorn in a big ovenproof pot or pan at 250 degrees F to keep it warm while the coating is prepared. You should spray or butter the pan before you start.

Combine brown sugar, Karo syrup, butter, cream of tartar, and salt. Bring to a boil over medium-high heat, stirring constantly, to 260 degrees F on a candy thermometer (about 5 minutes - soft ball stage). Remove from heat and stir in baking soda quickly and thoroughly.

Pour syrup over hot popcorn, stirring to coat. Bake at 200 degrees F for 1 to 2 hours, stirring every 15 to 20 minutes or so. Test occasionally for doneness. The popcorn should be crunchy, not chewy.

Turn popcorn out onto waxed paper to cool.

Store in airtight container.