2 quarts popcorn
1 1/2 cups pecans
2/3 cup almonds
1 1/3 cups sugar
1 cup butter
1 tsp vanilla
1/2 Cup corn syrup
Cook sugar, butter, vanilla, and syrup to hard crack stage (310 degrees), stirring constantly. Pour cooked syrup over popcorn and nuts. Spread out on a cookie sheet to cool. Break in pieces.
