2 qts. popped popcorn
2 c. minced salted nuts
1 1/3 c. white sugar
1 c. butter
1/2 c. white syrup
1 tsp. vanilla

Mix corn and nuts on cookie sheet. Combine sugar, butter and syrup in 1 1/2 quart saucepan. Bring to boil over medium heat, stirring constantly. Boil, stirring occasionally 10 to 15 minutes until mixture turns to a light caramel color. Remove from heat and stir in vanilla. Pour over popped corn and mixed nuts to coat well. Spread to dry. Break apart and store in a tightly covered container.