Poppycock, a Copy-cat Recipe

2 c. brown sugar
½ c. light corn syrup
¼ c. pure maple syrup
1 c. butter
½ tsp. cream tartar (or baking soda)
1 tsp. vanilla
3-4 quarts popcorn
1 ½ c. pecan halves or large pieces
1 ½ c. blanched almonds

Combine nuts and popcorn in very large pan.  Set aside.  In medium saucepan, mix sugar, syrups and butter.  Cook to hard-ball stage (254º).  Remove from heat and add vanilla and cream of tartar.  Pour over popcorn-nut mixture and stir until all is coated.  Pour on greased cookie sheet and bake at 300º for 30 minutes, stirring several times.  Cook and break into pieces.  Store in airtight container in refrigerator as it will become sticky if kept at room temperature. 

Added 02/17/17