Poppycock

24 cups popped corn (1 heaping cup unpopped)
1 1/3 cup sugar.
½ cup corn syrup
¼ cup water
½ tsp. cream of tartar
3 Tbsp. butter
½ tsp. soda
1 cup pecans
1 cup toasted whole almonds

In 3-quart saucepan cook sugar, corn syrup, water, cream of tartar and butter to 252°F hardball or 300°F hard crack stage. Let boiling subside. Add soda and nuts. Pour over popped corn and toss. Pour into 2 buttered cookie sheets. Cool; then break.