3 qt. popcorn
1 1/3 c. pecans
2/3 c. almonds
1 1/3 c. sugar
1 c. butter
1 tsp. vanilla
1/2 c. white syrup

Mix popped corn and nuts on a cookie sheet. Combine sugar, butter and syrup in a 1 1/2 quart saucepan. Bring to a boil over medium heat, stirring constantly for 10 or 15 minutes or to a light caramel color. Remove from heat and stir in the vanilla. Pour over popcorn and nuts. Mix until well coated. Spread out and dry. Store in tightly covered container.