Poppycock
1 1/3 c. sugar
1 c. butter
1/2 c. white corn syrup
1 tsp vanilla
2 1/2 qts. popcorn
1 1/3 c. pecans
1/3 c. almonds
Bring sugar, butter, syrup to boil over medium heat, stirring constantly. Reduce heat; cook 10 to 15 minutes until mixture turns a light caramel color. Remove from heat; add 1 tsp. vanilla. In a large buttered bowl, place popcorn and nuts. Pour mixture over. Mix to coat evenly. Spread out on a large buttered sheet of aluminum foil to dry.