1 c. blanched whole almonds
1 c. pecan halves
12 c. popped corn (3/4 c. unpopped)
1/2 c. packed dark brown sugar
1/2 c. butter
1/2 tsp. salt

Bake nuts (in two separate pans) for 10-15 minutes in a 350 degree oven, stirring occasionally until lightly browned. Remove.

Meanwhile, melt butter, sugar, and salt together over medium heat. Stir every thing together in a huge roasting pan. Bake 10 minutes in a 350 degree oven. Stir again after baking. Store in a tightly covered container. Keeps 1 week. 14 cups.