8 c. popcorn fresh popped
1 c. pecan halves, toasted
1 c. slivered almonds, toasted
1 1/2 c. sugar
1 c. butter
1/2 c. light corn syrup
1 tsp. vanilla

Combine popcorn and nuts. Keep warm in 225 degree oven. In saucepan combine sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly, until it turns caramel color (280 degrees on candy thermometer). Remove from heat and stir in the vanilla. Place the popcorn nut mixture in a well buttered 9 x 13 pan. Carefully pour hot syrup over popcorn and mix well. Turn out on a buttered cookie sheet and quickly break into clusters using two forks. Store in a tight container.