Popcorn Crunch

• 2 Quarts popped corn
• 1 1/4 Cups dry roasted mixed nuts OR 1 1/3 cups toasted almonds
• 1/3 Cups toasted pecans
• 1 1/3 Cups granulated sugar
• 1 Cup butter (Do not use margarine)
• 1/2 Cup light corn syrup
• 1 teaspoon vanilla extract

Instructions:
1. Spread popcorn and nuts in shallow roasting pan; set aside.
2. Mix together sugar, butter and corn syrup in 2 quart saucepan; cover and cook over medium heat, stirring constantly, until mixture boils.
3. Continue boiling, stirring occasionally, until temperature on candy thermometer reaches 290 degrees F., or until small amount of syrup dropped into very cold water seperates into threads which are hard but not brittle.
4. Remove from heat and stir in vanilla; pour over popped corn mixture, stirring to coat well.
5. Spread out to cool. Break into pieces and store in a lightly covered container.

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