Jeanette Price Vaughan
Family Treasures

• 2 quarts popped corn
• 2 cup mixed nuts

Mix these and spread on cookie sheet. Add salt to taste.

• 1 1/3 cup sugar
• 1/2 cup white Karo®
• 1 cup margarine
• 1 tsp vanilla

Combine and bring to a boil and boil until soft ball forms in cold water when dropped from a spoon. Remove from heat and pour in a thin stream around over all the popcorn and nuts. Making sure all of it is covered. Let cool completely. Break apart and store in Ziploc® bag or cookie tin.

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