2-2/3 cups pecans
1-2/3 cups almonds
1 cup dark Karo syrup
2-2/3 cups sugar
2 cups margarine
2 tsp. vanilla
Mix popped corn and nuts on a cookie sheet. Combine sugar, margarine and syrup in heavy saucepan. Bring to a boil over medium heat, stirring constantly. Continue boiling on low heat, stirring occasionally for 13 minutes. Stir in vanilla. Pour over corn and nuts; mix to coat well. Spread out to dry, and break apart. Makes about four pounds.
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