8 c. popped corn
1 c. pecan halves, toasted
1 c. slivered almonds, toasted
1 1/3 c. sugar
1 c. butter
1/2 c. light corn syrup
1 tsp. vanilla

Combine popped corn and nuts; keep warm in 225 oven. In saucepan combine sugar, butter and corn syrup. Bring to boil water over medium heat, stirring constantly. Cook and stir until mixture turns caramel color (about 280 on candy thermometer). Remove from heat; stir in vanilla. Place popped corn mixture in large buttered bowl; carefully pour sugar mixture over. Mix well; turn out on buttered countertop. Quickly break into cluster with 2 forks. Store in tightly covered container.

Makes about 9 cups.