4 qts. popped corn
1 c. nuts
1 c. sugar
1/2 c. butter
1/2 c. dark corn syrup
1/2 tsp. salt
1/2 tsp. vanilla

Stir together sugar, butter, corn syrup, salt, and vanilla in 1 1/2 quart saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil and boil 5 minutes. Remove from heat; pour syrup mixture over popped corn and nuts in large shallow pan. Stir to coat well. Bake at 250 degrees for an hour, stirring every 15 minutes. Remove from oven and stir mixture occasionally to prevent sticking together. Store in tightly covered container.