1 c. butter
1/2 c. corn syrup
1/2 tsp. baking soda
5 qt. popped corn
2 c. pecan pieces
2 c. white or brown sugar
1 tsp. salt
1 tsp. vanilla
1 c. almonds

Combine sugar, butter, syrup and salt in a heavy pan. Stir constantly until mix boils. Boil without stirring for 5 minutes; remove from heat. Stir in vanilla and soda. Have the popcorn and nuts in a large bowl.

Pour syrup over and stir until all is well coated. Spread on two 9x13 pans and bake in 250 degree oven for 1 to 1 1/2 hours, stirring every 20 minutes. Remove from oven and break apart if needed. Store in airtight tins.