2 qt. popped corn
1 1/3 c. pecans
2/3 c. almonds
1 1/3 c. sugar
1 c. butter
1 tsp. vanilla
1/2 c. corn syrup

Mix popped corn and nuts on a cookie sheet. Combine sugar, butter and corn in syrup in saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring occasionally, 10-15 minutes, or until mixture turns a light caramel color. Remove from heat. Stir in vanilla. Pour over popped corn and nuts; mix to coat well. Spread to dry. Break apart. Store in tightly covered container. Makes about 2 pounds.