2 qt. popped corn
1 1/3 c. pecans or walnuts, or mixed
2/3 c. almonds
1 1/3 c. sugar
1 c. butter
1 tsp. vanilla
1/2 c. white syrup

Mix popped corn and nuts on a cookie sheet. Combine sugar, butter and syrup in a large saucepan. Bring to a boil over medium heat, stirring constantly. Continue boiling, stirring occasionally 5-10 minutes or until mixture turns a light caramel color; or makes a soft ball in cold water. Remove from heat. Add vanilla. Pour over popped corn and nuts. Let cool. Break apart and store in lightly covered container. Makes about 2 pounds.