2 qt. popped popcorn
1 1/3 c. pecans
2/3 c. walnuts
1 1/3 c. sugar
1 c. butter
1 tsp. vanilla
1/2 c. clear Karo syrup

Mix popped popcorn and nuts on cookie sheet. 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 10-15 minutes or until mixture turns a light caramel color. Remove from heat. Stir in vanilla. Pour over popcorn, mix to coat well. Spread out to dry. Break apart and store in tightly covered containers. Yield: About 2 pounds.