Ann Dodd, F.H.S.
- 4 qt popped corn
- 1 1/3 cup pecans
- 2/3 cup almonds or 2 cups walnuts (optional)
- 1 1/3 cup sugar
- 2 sticks oleo
- 1 tsp vanilla
- 1/2 cup white Karo®
Bring sugar, oleo, Karo, and vanilla to a boil. Cook 10 to 15 minutes, or until caramel color. Mix popcorn and nuts on cookie sheet and pour syrup over the mix. Mix well. Spread on greased cookie sheets.