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

Mix popcorn and nuts on a cookie sheet. Combine sugar, butter and Karo syrup in a 1 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Continue boiling, stirring occasionally, 10 to 15 minutes or until mixture turns a light caramel color. Stir in vanilla. Pour over popcorn and nuts. Mix to coat well. Spread to dry. Break apart and store in tightly covered container.