10 c. popped corn
1 1/3 c. sugar
1 c. butter
1 tsp. vanilla
1 c. pecan halves - toasted
1 c. slivered almonds - toasted
1/2 c. corn syrup (white)

Pop corn and toast nuts. Put corn and nuts in roaster and keep warm in oven set at 225 degrees while making syrup.

Boil sugar, butter and syrup over medium heat until 280 degrees. Take off heat and stir in vanilla. Pour over popped corn and nuts. Spread in greased jelly roll pans until cool. Will set up quite fast. Break apart when cool. Freezes great.