8 c. popped popcorn
1 c. pecan halves, toasted
1 c. slivered almonds, toasted
1 1/3 c. sugar
1 c. (2 sticks) butter
1/2 c. light corn syrup
1 tsp. vanilla

Preheat oven to 225 degrees. Butter a 9x13-inch pan. Combine popped popcorn and nuts; keep warm in a 225 degree oven.