1⅓ cups sugar
1 cup Nucoa or Mazola margarine
½ cup Karo light or dark corn syrup
1 teaspoon vanilla
8 cups popped corn
⅔ cup toasted pecans
1⅓ cups toasted almonds
Combine sugar, margarine and corn syrup in 2 quart saucepan. Bring
to boil over medium heat, stirring constantly. Continue boiling,
stirring occasionally, 10 to 15 minutes or until mixture turns a
light caramel color (290°F.). Remove from heat; stir in vanilla. Pour
syrup over popped corn and nuts on baking sheet. Toss with two large
spoons until popped corn and nuts are coated. Spread out to dry.
Break into pieces and store in tightly covered container or plastic
bag. Makes about 1¾ pounds.
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