2 qt. popped corn
1 1/2 c. pecans
2/3 c. almonds
2/3 c. peanuts
1/2 c. light corn syrup
1 to 1 1/3 c. sugar
1 tsp. vanilla
1 c. butter (stick butter)

Boil syrup, butter and sugar approximately 20 minutes until mixture turns caramel color. Stir in vanilla. Pour over corn and nuts - mix to coat well. Spread on cookie sheet to dry. Break apart and store in tightly covered containers. Makes about 2 pounds.

(Vi puts a plastic over her hand to spread mixture on cookie sheet.)