1 1/3 c. sugar
1/2 c. Karo syrup
8 c. "popped" corn
1 c. butter
1 tsp. vanilla
2/3 c. toasted almonds or peanuts
1 1/3 c. toasted pecans or walnuts (or 2 c. any nuts)

Combine sugar, butter and syrup in 2 quart saucepan. Bring to boil over medium heat, stirring constantly. Continue boiling, stirring constantly 10 to 15 minutes or until temperature reaches 290 degrees on candy thermometer. Remove from heat and stir in vanilla. Pour over "popped" corn and nuts that have been spread onto a cookie sheet. Toss with 2 large spoons until well- coated. Spread out to dry on sheet. Break into pieces. Store in sealed container.