Poppycock

Directions

1. 1
   Mix together popped corn and nuts on large cookie sheet.
2. 2
   In a 1 1/2-quart saucepan, combine sugar, butter and Karo syrup.
3. 3
   Bring to a boil over medium heat, stirring constantly.
4. 4
   Continue boiling and stirring until mixture turns a medium caramel color (290°, hard crack).
5. 5
   Remove from heat.
6. 6
   Add 1 to 1 1/2 teaspoons vanilla.
7. 7
   Pour over corn and nuts; mix to coat well.
8. 8
   Spread out to dry.