2 qts. unsalted popped corn
1⅓ c. pecan halves
⅔ c. sliced almonds
1⅓ c. sugar
1 c. margarine
½ c. white corn syrup
2 tsp. vanilla extract

Mix popcorn and nuts in large bowl and set aside. Combine sugar, margarine, and corn syrup in heavy saucepan. Bring to a boil; stir constantly and cook to 300 degrees using a candy thermometer. Add vanilla and very quickly pour over popcorn and nut mixture. Stir to coat well and spread on wax paper to harden. When mixture has cooled, break into serving-size pieces.