Poppy Cock

8 cups popped corn
1/2 cup light corn syrup
1 cup pecan halves
1 cup sliced almonds
1 1/3 cups sugar
1 cup butter (not margarine)
Keep popcorn warm in 224* oven. In sauce pan combine sugar, butter and corn syrup. Bring to a boil stirring constantly. Cook and stir until carmel color about 10 minutes. Add nuts and stir nuts in. Pour over popcorn mix well and turn out on wax paper. Separate with a fork.