2 qts. popped corn
1 1/3 c. pecans
2/3 c. almonds
1 1/3 c. sugar
1 c. Mazola butter
1 tsp. vanilla
1/2 c. Karo clear syrup

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