2 qts. popped corn
1 1/3 c. pecans
2/3 c. almonds
1 1/2 c. white sugar
1 c. butter
1/2 c. white Karo syrup

Combine sugar, butter, and Karo syrup in a 1 1/2 quart saucepan. Bring to a boil over medium heat; stir constantly. Boil 10 to 15 minutes continue stirring. Boil until mixture in a golden caramel color; remove from heat. Pour over popped corn and nuts; mix to coat. Spread to dry; break apart when cool.