Instructions:

Crispy Nutty Popcorn

10 to 12 cups popped popcorn
1 cup pecan halves
1 cup slivered almonds
1 1/3 cups granulated sugar
1 cup butter (NO SUBSTITUTES)
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda

In a large bowl, combine popcorn and nuts; set aside.

In a large saucepan, bring sugar, butter and corn syrup to a boil. Boil for 5 minutes, stirring occasionally. Remove from heat; add vanilla extract, cream of tartar and baking soda. Drizzle over popcorn mixture; stir to coat. Immediately spread onto two greased baking sheets; let dry for about 1 hour.

Store in an airtight container.

Yields 10 to 12 servings.