1/4 c. sugar
1/4 c. light corn syrup
2 tbsp. butter
2 tbsp. cocoa
1 tsp. vanilla
1/8 tsp. salt
4 c. popped popcorn (about 1/4 c. unpopped)
1/2 c. pecan halves
1/4 c. blanched almonds

Mix sugar, corn syrup, butter, cocoa, vanilla and salt in 2 quart microwaveable casserole. Microwave uncovered on high about 1 minute or until boiling; stir until smooth. Microwave uncovered 30 seconds longer.

Mix remaining ingredients; stir into hot mixture. Microwave uncovered 1 minute; stir until coated. Spread on waxed paper. Cool 30 minutes. Shape into 6 balls. Wrap in plastic wrap or let stand until hardened; break and serve. 6 popcorn balls.