3-4 qt. popped popcorn
1 1/3 c. pecan halves
2/3 c. almonds
1 1/3 c. sugar
1 c. butter
1/2 c. white corn syrup
Dash of salt

Combine sugar, butter and butter, corn syrup and dash of salt. Bring to a boil, stirring constantly, to hard crack stage (290 to 300 degrees). Add a teaspoon of vanilla and pour the hot mixture over the popcorn and nuts; spread out on a cookie sheet. Break up when cool and store in air tight container.