1/2 c. corn syrup
2 c. brown sugar
1 c. margarine or butter
1 tsp. vanilla
2 qt. popped popcorn
1/3 c. chopped pecans
2/3 c. slivered almonds
Bring syrup, sugar, and butter to a boil, stirring constantly. Cook 10-15 minutes, or until it turns a light caramel color. Stir in vanilla. Pour mixture over popped popcorn and nuts. Mix well and pour onto waxed paper to cool. Break up after popcorn cools and store in an airtight container.
