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

Combine sugar, butter, and Karo in a saucepan. Bring to a boil, stirring constantly. Boil until mixture turns a light brown. Remove from heat. Add vanilla and stir. Pour over popped corn. Add nuts (optional). Mix well then turn out onto a cookie sheet to cool.