1-1/3 cups sugar
2 cubes butter
1/2 cup white Karo syrup
1 teaspoon vanilla
2 quarts popped corn
1-1/3 cups pecans
2/3 cup almonds
In large buttered bowl or pan, combine popped corn, pecans, and almonds. Warm in 200 degree oven. In saucepan combine sugar, butter, and syrup and bring to a boil. Continue boiling on medium heat for 10 to 15 minutes or to 264 degrees on a candy thermometer. Remove from heat and pour over popped corn, mixing gently. Place mixture on wax paper, spreading thin. Let partially cool, then break into serving pieces.
