1/3 c. sugar
1 c. butter
1/2 c. Karo (light or dark)
1 tsp. vanilla
8 c. popped corn
6 or 8 oz. roasted nuts

Combine sugar, butter, and syrup in a 1 1/2 quart pan. Bring mixture to a boil over medium heat, stirring constantly. Continue boiling (stir come) for 15 minutes until mixture turns light cream color. Remove from heat; cool; add vanilla. Put corn and nuts on a baking sheet or heavy foil; pour mixture over corn and nuts; toss until well coated. Spread to dry. Break into pieces. Store tightly covered.