2/3 c. sugar
1/2 c. butter (butter)
1/4 c. dark Karo syrup
1/2 tsp. vanilla
4 c. popped popcorn
2/3 c. toasted pecans
1/3 c. toasted almonds

Combine sugar, butter and Karo in small saucepan. Bring to boil over medium heat. Stir constantly. Continue boiling 10-15 minutes, or until mixture turns light caramel color. Stir occasionally. Remove from heat. Add vanilla.

Pour syrup over corn and nuts on baking sheet. Toss with 2 large spoons until coated. Spread out to cool. Break apart and store in tight covered containers. Can mix in pot if large enough.