2 qts. popped corn
1 1/3 c. pecans
2/3 c. almonds
1 1/3 c. sugar
1 c. butter
1 tsp. vanilla
1/2 c. Karo crystal clear syrup

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

OR: Omit nuts and use 5 quarts of popped corn.