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

Mix popped corn and nuts on cookie sheet. Combine sugar, butter and syrup in a 1 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil about 10-15 minutes or until mixture turns a light caramel color. Remove from heat. Stir in vanilla. Pour over popped corn and nuts; mix to coat well. Spread to dry. Break apart; store in tight container. Makes 2 pounds.