1 qt. popped corn (big yellow)
1 1/3 c. pecans
2/3 c. unblanched almonds
1 1/3 c. sugar
1 c. butter
1/2 c. light Karo syrup
1 tsp. vanilla

Put corn and nuts on buttered cookie sheet in warm oven. Mix sugar, butter, Karo syrup and boil over medium heat to 290 degrees. Stir constantly until it boils and occasionally after. Cook until it becomes light caramel color. Add vanilla. Pour over popcorn and nuts. Toss with 2 large spoons until coated, then spread out to dry, break apart, store in tightly covered tins.