1 c. butter
2 c. sugar
1/2 c. light corn syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
5 qts. popped corn
1 c. almonds
1 c. pecan halves

Combine butter, sugar, syrup and salt in heavy saucepan. Bring to a boil, stirring constantly. Boil 5 minutes. Remove from heat, stir in vanilla and soda. Pour over corn and nuts, stirring until well coated. Pour into two 9 x 13 inch pan. Bake at 250 degrees for 1 to 1 1/2 hours until dry. Stir every 20 minutes. Store in airtight container. Makes 5 1/2 quarts.