2 qts. popped corn
2/3 c. almonds (skins on)
1 c. butter
1 tsp. vanilla
1 1/2 c. pecans
1 1/3 c. sugar
1/2 c. white corn syrup

Pop corn. Brown nuts on an ungreased cookie sheet in a 325 degree oven for 15 minutes. Be sure nuts don't get too brown. Mix nuts with popped corn in a large buttered broiler (baking) pan.

Combine sugar, butter, corn syrup. Bring to a boil over medium heat, stirring constantly, until mixture is light caramel color, 260 degrees on a candy thermometer.

Remove from heat and stir in vanilla. Pour over popped corn and nuts. Mix to coat well. Spread out on waxed paper to dry. Break into clusters. Store in a tightly covered container.