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

Mix popcorn and nuts on cookie sheet. Combine sugar, butter, and syrup in 1/2 quart saucepan. Bring to a boil, stirring constantly for 7-10 minutes.

Remove from heat; stir in vanilla. Pour over popcorn and mix to coat well. Break apart and store in tightly covered container.