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

Mix nuts and popcorn in a large buttered pan. Combine sugar, butter and syrup in saucepan. Boil stirring until mixture turns light caramel color, 260 degrees on thermometer. Remove from heat. Add vanilla. Pour over popped corn. Mix to coat well and spread out to dry.