1 c. butter
1 c. white sugar
1 c. brown sugar
1/2 c. white corn syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
5 qts. popped corn
1 c. slivered almonds
1 c. chopped pecans

Bring butter, sugars, syrup, and salt to a boil over medium heat. Boil 5 minutes. Remove from heat and add vanilla and soda. Stir well, then pour over popcorn and nuts. Spread on 2 cookie sheets and bake for 1 hour at 250 degrees; stirring every 20 minutes. Cool and store in airtight containers.