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

Mix corn and nuts on cookie sheet. Mix sugar, butter and syrup in saucepan. Bring to a boil over medium heat, stirring constantly. Continue boiling 10 to 15 minutes or until mixture turns a lite caramel color. Remove from heat, add vanilla. Pour over corn and nuts, coating well. Put in 200 degree oven for 30 minutes. Cool and break apart.