Pop Fly Popcorn

Pop Fly Popcorn (from Quick Cooking)
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10-12 cups popped popcorn
1 cup pecan halves
1 cup slivered almonds
1 1/3 cup sugar
1 cup butter (no substitutes)
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
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In a large bowl, combine popcorn and nuts; set aside. In a large saucepan, bring sugar, butter, and corn syrup to a boil. Boil for 5 minutes, stirring occasionally. Remove from the heat; add vanilla, cream of tartar and baking soda. Drizzle over the popcorn mixture; stir to coat. Immediately spread onto two greased baking sheets; let dry for about 1 hour. Store in an airtight container.
Yield: 10-12 servings