1Mix popped corn, pecans and almonds in a large bowl or pan.
2Mix sugar, corn syrup and butter is a heavy pan and cook over medium heat stirring constantly for 10-15 minutes until mixture is a light Carmel color. (Approximately 260 degrees F. on a candy thermometer.)
Remove from heat and mix in vanilla extract. Stir well.
3Drizzle hot mixture over the popped corn and nut mixture. Stir all ingredients to insure that popped corn is coated with Carmel and all the nuts are stuck to the mixture.
4Spread mixture onto waxed paper for cooling.
5After mixture is cooled, break into bite-sized pieces.