Ingredients

Preparation time: 20 minutes
Yield: 20 servings

2 quarts popped corn
1 1/3 cups chopped pecans
2/3 cup chopped almonds
1 1/3 cups sugar
1 cup margarine or butter
1 teaspoon vanilla
1/2 cup light Karo syrup

Directions

Mix popped corn and nuts together. Combine sugar, butter or margarine and Karo syrup in a 2 quart saucepan. Bring to a boil, stirring constantly.

Boil 10-15 minutes or until mixture turns a light caramel color.

Remove from heat and add vanilla. Pour over popped corn mixture.

Mix and spread out to dry on a cookie sheet. Store in tightly covered containers.

Each 1/2 cup serving contains 237 calories, 16 g fat, 23 g carb, 120 mg sodium, 0 cholesterol.