3 C. popped corn
1 1/3 c. pecans
2/3 c. whole Almonds
1/2 c. light corn syrup
1 1/3 c. sugar
1/3 tsp.cream of tarter
1 Tbsp. vanilla
1 tsp. baking soda
5 cups mini mashmallows frozen
Mix popcorn, pecans and almonds in large bowl. Set aside. In saucepan combine syrup, sugar, butter, cream of tater. Cook and stir over Med. high until mixture comes to a boil. Reduce heat to medium and maintain steady boil for 10 minutes, until reaches hard ball stage. Remove from heat. Stir in vanilla and soda. Pour over popcorn stirring to coat. Add frozen marshmallowsnad continue to stir coating evenly. Spread on buttered cookie sheet to cool. Break into chunks and store air tight.
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