2 quarts popped popcorn
1 1/2 c. pecans
2/3 c. almonds
1/2 c. Karo syrup
1 1/2 c. sugar
1 c. butter
1 tsp. vanilla

Mix popcorn and nuts on cookie sheet. Combine sugar, butter and Karo in 1 1/2 quart saucepan. Bring to boil over medium heat, stirring constantly. Boil 10 to 15 minutes or until mixture turns a light caramel color. Remove from heat, add vanilla. Pour over corn mixture, mix to coat well. Spread to dry. Break apart and store in tightly covered container.