2 qt. popcorn
1 1/3 c. chopped pecans
2/3 c. blanched almonds
1 1/2 c. sugar
1/2 c. clear Karo syrup
1 c. butter
1 tsp. vanilla

Mix popped corn and nuts on a cookie sheet. Put butter, sugar and Karo syrup in a 1 1/2 quart saucepan. Boil, stirring occasionally, for 10-15 minutes or until mixture turns light caramel color. Remove from heat and add vanilla. Pour over corn and nut mixture and coat it well. When cool, break apart. Store in a tightly covered container.

There is so much good in the best of us, and so much bad is the worst of us, that it hardly behooves any of us to talk about the rest of us.