1 cup halved pecans
1 cup blanched almonds
8 cups popcorn
1 cup butter
1-1/2 cups white or brown sugar
1/2 cup corn syrup
1/2 tsp cream of tartar or baking soda
1 tsp vanilla
In a shallow pan, bake at 300F toast pecans and almonds. Set side to cool.
In a very large bowl, combine
Remove from heat, stir in baking soda or cream of tartar, if used, then vanilla. Pour over popcorn mixture. Toss with a buttered fork. Press onto a greased cookie sheet.
Break in pieces when cooled and store in a plastic container in the freezer or refrigerator. It becomes sticky if kept at room temperature.
Makes 10 cups.