Caramel Corn Crunch - cooking recipe

Ingredients

8 c. popped corn
1 c. pecan halves, toasted
1 c. slivered almonds, toasted
1 1/3 c. sugar
1 c. butter or margarine
1/2 c. light corn syrup

Preparation

Combine popped corn and nuts; keep warm in 225\u00b0 oven.
In saucepan, combine sugar, butter and corn syrup.
Bring to boil over medium heat, stirring constantly.
Cook and stir until mixture turns caramel color (about 280\u00b0 on candy thermometer). Remove from heat; stir in vanilla.
Place popped corn mixture in buttered 13 x 9 x 2-inch baking pan; carefully pour sugar mixture over.
Mix well; turn out.
Quickly break into clusters with 2 forks.
Store in a tightly covered container.
Makes about 9 cups.