POPPYCOCK

•  1 cup butter
•  2 cups white sugar
•  1/2 cup corn syrup
•  1 tsp vanilla
•  1/2 tsp baking soda
•  5 qt popped corn
•  1 cup almonds (whole or slivered)
•  1 cup pecans (whole or half)

Combine butter, sugar, syrup & salt in heavy saucepan; bring to a boil, stirring constantly.
Boil without stirring 5 min. Remove from heat; stir in vanilla & soda.
Pour mixture over corn & nuts. Quickly stir well until coated.
Pour into 2-(9x13) pans. Bake in 250 oven (1-1.5hr) stirring every 20 min.
Remove from oven; spread apart if necessary. Store in airtight container.