16 cups popped corn
1½ cups pecans
1½ cup walnuts
1 cup brown sugar
½ cup butter or margerine
½ cup corn syrup
½ tsp. salt
½ tsp. vanilla

preheat oven to 250° place popcorn and nuts in large roasting pan. Prepare carmel coating by heating brown sugar,margerine, corn syrup and salt. Boil 5 minutes. Add vanilla, pour mixture over popcorn and nut mixture. stir to coat well.

Bake 1 hour - stir occasionally. Spoon into clean pan to cool