Carmel Crunch



1 1/3 cups sugar
1 cup butter or margarine
1/2 cup light corn syrup (Karo Syrup)
1 teaspoon vanilla
8 cups popped corn
1 cup pecan halves, toasted
1 cup whole unblanched almonds, toasted

Butter a shallow baking pan. (jelly roll or cookie sheet) Spread popped corn on pan with the nuts on top. In saucepan combine sugar, butter, and corn syrup. Bring to a boil over medium heat. Continue boiling till mixture turns a light caramel color. Watch it closely or it will burn! Remove mixture from heat and stir in vanilla. Pour slowly and evenly over popped corn and nuts. Separate into clusters with two forks or break apart after cooled. Store in tightly closed bag or container. Makes about 2 pounds. Great during the holidays.





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