Please note: This is NOT a "healthy" recipe.
1 cup pecans (finely chopped)
1 cup slivered almonds
Large Box Chex Mix (I sometimes even mix flavors of the corn or rice)
2 packs of unbuttered popcorn (I personally leave this out since I prefer how the Chex Mix soaks up the sauce without it)
1 lb. butter
3/4 Karo Light Corn Syrup
2 cups light brown sugar
2 tsp. real vanilla extract
1/2 tsp baking powder
Heat oven to 225 Degrees
Mix all dry ingredients listed above and set aside. I split the dry portion into two bowls to make it easier to add and mix the sauce in later on.
For Sauce: Place all ingredients listed for sauce above into a large pot and bring to a boil. Once at a boil stir continuously for about 5 minutes. The sauce will appear "glossy". You'll know it when you see it.
Pour sauce over dry ingredients and mix thoroughly.
Spread mix over baking sheets (I line mine with either a silpat or parchment paper) and bake in oven for an hour, stirring every 15 minutes.
After an hour, take the mix out of the oven and place on aluminum foil to cool. I spread the foil in long sheets on my kitchen table for this part. Break up any large chunks as it cools off.
Once cooled, store in containers with a lid. For a cookie exchange you can bag into portions of a cup each.