Poppycock - cooking recipe

Ingredients

2 qt. popped corn
1 1/3 c. pecans
2/3 c. salted almonds
1/2 c. light corn syrup
1 1/3 c. sugar
1 c. butter (not margarine)
1 tsp. vanilla

Preparation

Mix nuts and popped corn in large roaster pan.
Combine sugar, butter and syrup in saucepan and boil over medium heat, stirring often.
Boil for 10 to 15 minutes or until mixture turns a light caramel color.
Remove from heat, stir in vanilla.
Pour at once over popcorn and nuts.
Mix well quickly with wooden spoon until well coated.
Let stand until cool and dry, then break apart. Store in tightly covered container.
Salted nuts or peanuts my be used for less expense.