Niki's Poppycock from Christine

3 quarts butter popcorn (you can buy a big bag at HEB)
1/2 cup pecans, chopped
2/3 slivered almonds
1 1/3 cups sugar
2 sticks magarine
1/2 cup Karo syrup

Place popcorn in a large container (like a big roasting pan).
Sprinkle pecans and almonds on top. Melt margarine and add sugar and
Karo syrup. Cook for about 10-12 minutes. Mixture will turn a light
caramel color. Remove from heat and add 1 tsp vanilla. Pour over
mixture and stir. Then pour mixture over wax paper to cool.