2 qts. popcorn
1 1/2 c. pecans
2/3 c. almonds with skin on
1 1/2 c. sugar
1 c. butter
1/2 c. white corn syrup
1 tsp. vanilla

Brown nuts on ungreased cookie sheet at 325 degrees for 15 minutes. Mix nuts with popcorn in a large bowl. Combine sugar, butter and syrup in saucepan. Bring to boil, stirring constantly. Continue to boil until mixture turns light caramel color (260 degrees on candy thermometer). Remove from heat. Stir in vanilla. Pour over nuts and popcorn; mix well. Spread on foil or wax paper to dry. Break into clusters and store in tight container.