2 qts. popped corn
1 1/3 c. pecans
1 1/3 c. sugar
1 c. butter
1 tsp. vanilla
1/2 c. white syrup

Mix corn and nuts on cookie sheet. Combine sugar, butter, syrup in a 1 1/2 quart saucepan. Bring to boil over medium heat, stirring constantly. Continue boiling, stirring occasionally for 10 to 15 minutes until caramel color. Pour over corn and nuts.