Popcorn-Nut Crunch

3 quarts popped corn
1 1/3 cups pecan halves
2/3 cup almonds
1⁄2 cup white corn syrup
1 1/3 cups sugar
1 cup butter
1⁄2 tsp. cream of tartar
1 Tbs. vanilla
1 tsp. baking soda
4 cups miniature marshmallows, frozen

Mix popcorn, pecans, and almonds in large bowl or pan. In saucepan, combine corn syrup, sugar, butter and cream of tartar. Cook and stir till mixture comes to a boil. Reduce heat to medium and boil 10 minutes (hardball stage.) Stir in vanilla and baking soda. Our over popcorn and nut, stirring to coat evenly. Add frozen marshmallows and continue stirring till mixture is evenly coated with syrup. Spread on buttered cookie sheets to cool. Break into chunks and store in airtight container.

~Maude Marian Barker Bevan

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