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 300° F (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.