4 c. popped popcorn
2/3 c. pecan halves
1/3 c. unblanched whole almonds
1 to 2 tbsp. butter, melted
1/8 tsp. salt
2/3 c. sugar
1/2 c. butter
1/4 c. light corn syrup
1/2 tsp. vanilla

Lightly butter 15x10x1 baking pan or other shallow pan with sides. In large bowl, combine popcorn, pecans, almonds, and melted butter. Sprinkle lightly with salt. Spread on buttered pan.

In medium heavy saucepan, combine sugar, 1/2 cup butter, and corn syrup. Bring to a boil over medium high heat, stirring constantly. Continue boiling 5-10 minutes or until mixture turns a light caramel color, stirring occasionally.

Remove from heat; stir in vanilla. Pour over popcorn and nuts. Toss to coat. Spread out to cool and harden. Break apart and store in loosely covered container. Yield 8 cups.