|Butter/Margarine||1 Cup (16 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Salted popped corn||2 Quart|
|Nuts||2 Cup (32 tbs)|
In 2- or 2 1/2-qt mixing bowl or casserole, combine butter, syrup and sugar.
Microwave at High 9 to 15 minutes, or until brittle threads form when small amount is dropped in cold water, stirring every 3 minutes.
In buttered 5-qt (or larger) container, combine corn and nuts.
Stir vanilla into cooked syrup and immediately pour over corn mixture.
Stir with meat fork until well coated.
Spread mixture in single layer on 2 large sheets of wax paper.
Let stand until firm.
Break into small pieces and store in airtight container.