Poppycock
8 cups popped corn
1 cup almonds, toasted
1 cup pecans, toasted
1 cup butter
½ cup light corn syrup
1 1/3 cups sugar
2 teaspoons vanilla
pinch of salt
Combine butter, corn syrup, and sugar in saucepan; bring to a boil over medium heat; cook and stir 8-10 minutes, until medium caramel color. Continue stirring; add toasted almonds and pecans. Return to boil; cook and stir until dark caramel color. Pour over popped corn and mix. Spread over counter or greased baking tray and break into clumps. Cool and enjoy.
1 cup almonds, toasted
1 cup pecans, toasted
1 cup butter
½ cup light corn syrup
1 1/3 cups sugar
2 teaspoons vanilla
pinch of salt
Combine butter, corn syrup, and sugar in saucepan; bring to a boil over medium heat; cook and stir 8-10 minutes, until medium caramel color. Continue stirring; add toasted almonds and pecans. Return to boil; cook and stir until dark caramel color. Pour over popped corn and mix. Spread over counter or greased baking tray and break into clumps. Cool and enjoy.