3/4 c. pecan halves (3 oz.)
1 c. whole almonds (6 oz.)
8-10 c. popped popcorn (1/3 c. raw)
1 1/3 c. white sugar
1 tsp. vanilla
1 c. butter
1/2 c. corn syrup
1/2 tsp. cream of tartar
1/2 tsp. baking soda

Put almonds and pecans on cookie sheet and heat at 300 degrees for a few minutes and let cool. Pop popcorn and put aside. Put in a big bowl and mix with above.

Combine sugar, butter, corn syrup and cream of tartar in saucepan. Heat until it forms a hard ball when dropped in cold water. Remove from heat. Stir in soda and vanilla, pour over popcorn and nuts. Quickly toss with buttered spoons to coat all popcorn evenly. Press on cookie sheet and break into pieces when cooled.