Yield: 15 Servings
|12 cups||Popper popcorn|
|3 cups||Walnut OR pecan halves OR whole almonds|
|1 cup||Brown sugar|
|¼ cup||Light corn syrup|
|½ teaspoon||Baking soda|
Divide popcorn and nuts between 2 ungreased rectangular pans, 13x9".
Cook brown sugar, butter, corn syrup and salt over med heat, stirring constantly until bubbly around edges. Continue cooking 5 mins, remove from heat. Stir in baking soda until foamy. Pour over popcorn and nuts, stirring until corn is well coated. Bake uncovered 200, 1 hr, stirring every 15 mins. 300 cal per 1c Source: BCrocker ckbk