2 qts. popped corn
                          1 1/2 cups pecan halves
                          2/3 cup whole almonds
                          1 1/3 cups sugar
                          1/2 cup light corn syrup
                          1 cup margarine
                          Dipping Chocolate (optional)

 Mix together popped corn and nuts. In a saucepan,  combine sugar, corn syrup, and margarine. Bring to a boil, and  boil 10 to 15 minutes, stirring constantly. When mixture turns light caramel in color, remove from heat,and stir in popcorn and nuts. Spread out  on a lightly greased cookie sheet. Break apart when cool. Can be dipped or spread with chocolate, if desired.

                          Makes about 40 pieces.