2 qt. popped corn
1 1/2 c. pecans
2/3 c. almonds

Mix in large mixing bowl and set aside.

1 1/2 c. sugar
1 c. butter
1/2 c. white Karo

Combine in a 1 1/2 quart saucepan. Bring to boil over medium heat, stirring constantly. Boil, stirring occasionally, 20-25 minutes or until mixture turns a light caramel color (cracking stage when tested in ice water). Remove from heat, stir in 1 teaspoon vanilla. Pour over popped corn mixture and mix to coat well. Spread on greased cookie sheet. Break apart when dry. Store in airtight container.