12 c. popped popcorn
1/2 c. almonds
1 c. sugar
1/2 c. honey
1/2 c. plus 1 tsp. white Karo syrup
1 c. peanut butter
1 tsp. vanilla

Combine popped corn and almonds in large roasting pan. Put in 250 degree oven to keep warm. Butter sides of 1 1/2 quart saucepan. Combine sugar, honey and syrup. Bring to a boil, stirring constantly. Stir in peanut butter and vanilla. Immediately pour over popcorn. Cool, break into bite-size pieces.