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

Mix popcorn and nuts in a large bowl. Combine sugar, butter, and Karo syrup in a 1 1/2 quart saucepan. Bring to a boil over medium heat, stirring constantly. Cook 10 minutes or so until soft ball stage (light caramel color). Remove from heat and stir vanilla in well. Pour over popcorn-nut mixture. Toss to coat well. Cool on cookie sheets; spread out to dry. Break apart and store in air-tight container.