2 qts. popped corn
1 1/3 c. pecan halves
2/3 c. blanched almonds
1/2 c. Karo light syrup
1 1/3 c. sugar
1 c. butter
1 tsp. vanilla

Mix corn and nuts and spread on a jelly roll pan sprayed with Pam. Combine sugar, butter and Karo syrup in a 1 1/2 quart saucepan. Bring to a boil over medium heat stirring constantly. Continue boiling, stirring occasionally, 10 to 15 minutes or until mixture turns a light caramel color. Remove from heat; stir in vanilla. Pour over popped corn and nuts. Mix to coat well. Spread out to dry. Break apart and store in airtight containers. Makes about 2 pounds.