8 c. popped popcorn (or 1 bag microwave corn)
1/2 c. pecan halves
1 (3 oz.) pkg. sliced almonds
1/2 c. butter
1/2 c. firmly packed light brown sugar
1/2 tsp. salt (or 1 tsp. salt for unsalted corn)

Place the popcorn in a large bowl and set aside. Place the pecans and almonds on a large cookie sheet. Toast in a 350 degree oven for 10 minutes to make crisp.

In a saucepan combine the butter, sugar, and salt, and melt but do not boil. Stir briskly to blend well. Remove the nuts from the oven and add to the popcorn. Pour the butter mixture over the popcorn mixture and stir with a large spoon until well coated. Spread out as thinly as possible onto a cookie sheet and return to the oven for 10 minutes.

Remove from the oven and cool slightly. Remove from the pan with a spatula. It will continue to get crisp as it cools. Serve within a few hours as it does not keep well. Serves 6.