3 qts. popped corn
2 c. pecans
1 c. almonds
2 c. sugar
1 1/2 c. butter
1 1/2 tsp. vanilla
3/4 c. Karo clear syrup

Mix popped corn and nuts on a greased cookie sheet. Combine sugar, butter and syrup in a 1 1/2 quart saucepan. Bring to boil over medium heat, stirring constantly. Boil and stir occasionally for 10 to 15 minutes or until mixture turns a light caramel. Remove from heat, stir in vanilla and pour over the corn and nuts. Mix to coat well, spread and dry. Break apart and store in light container. Makes 2 pounds.

NUTS FOR POPCORN: Put butter on cookie sheet. Spread nuts out on sheet. Cook slowly (300 degrees) or less, 1 hour or until lightly browned. Stir and salt generously. (Don't salt popcorn.)