Poppycock

• 16 cups air popped corn
• 1 12 cups pecans
• 1 12 cups walnuts
• 1 cup light brown sugar
• 12 cup butter
• 12 cup light corn syrup
• 12 teaspoon salt
• 12 teaspoon vanilla

1. In a large roasting pan (17x11-inch) mix together the popped corn and nuts.
2. Preheat oven to 250F.
3. In a heavy 2 quart saucepan over medium heat add the brown sugar, butter, light corn syrup and salt.
4. Bring to a boil.
5. Boil for 5 minutes.
6. Remove from heat.
7. Add the vanilla
8. Pour the sugar mixture over the popped corn and nuts.
9. Bake 1 hour.
10. Spoon onto Wax paper to cool, separating large clumps as you go.

corn, pecans, walnuts, light brown sugar, butter, light corn syrup, salt, vanilla

Taken from www.food.com/recipe/poppycock-271202 (may not work)