1 c. butter
2 c. sugar
1/2 c. white corn syrup
1 tsp. salt
1 tsp. vanilla extract
1/2 tsp. baking soda
5 qt. popped corn
3 (2 3/4 oz.) pkg. almonds
2 (5 oz.) pkg. pecan halves

Combine butter, sugar, syrup and salt in heavy saucepan. Bring to a boil, stirring constantly. Boil without stirring 5 minutes. Remove from heat. Stir in vanilla and soda. Pour mixture over corn and nuts; quickly stir until well coated.

Pour into two 9 x 13 inch pans. Bake in 250 degree oven until dry (1- 1 1/2 hours), stirring every 20 minutes. Remove from oven, spread apart if necessary. Store in airtight container. Makes 5 1/2 quarts.

Caramel Nutty Corn: Substitute brown sugar for sugar in recipe above.