Nutty Carmael Popcorn

INGREDIENTS
4 quarts popped popcorn
1-1/3 cups pecan halves, toasted
2/3 cup whole unblanched almonds, toasted
1-1/3 cups sugar
1 cup butter
1/2 cup light corn syrup
2 teaspoons vanilla extract


DIRECTIONS
Place popcorn in a large greased bowl. Sprinkle pecans and almonds over top; set aside. In a heavy saucepan, combine the sugar, butter and corn syrup; cook and stir over medium heat until a candy thermometer reads 300°-310° (hard-crack stage). Remove from the heat; stir in vanilla. Immediately pour over popcorn mixture; toss gently. Spread on greased baking sheets. When cool, break into small pieces. Store in airtight containers. Yield: about 20 cups.