Ingredients:

1  1/2 quarts of popped corn (1/3 cup before popping)

3/4 cup walnut halves

1/3 cup whole almonds

1 1/3 cup sugar

1/2 tsp. Salt

1 cup butter (no margarine)

1/2 cup light corn syrup

2 tsp. vanilla

Combine the sugar, butter, salt, and syrup in a saucepan. Bring the mixture to a boil. Simmer until caramel colour. Remove from the heat and add vanilla. Pour the hot syrup over a cookie sheet on which the popped corn and the nuts have been spread. Mix to coat well. Cool. Break apart and store in airtight containers.