Caramel Crunch - cooking recipe

Ingredients

5 qt. popped popcorn
2 sticks margarine
2 c. brown sugar, firmly packed
1/2 c. light corn syrup
1 tsp. salt
1/2 tsp. soda
2 c. toasted nuts

Preparation

Keep popped corn warm in a large, shallow pan in a 250\u00b0 oven. Combine margarine, sugar, corn syrup and salt in a 2-quart saucepan.
Stir over medium heat until sugar dissolves.
Continue to boil to firm ball stage (248\u00b0).
This will take about 5 minutes.
Remove from heat and stir in baking soda.
Syrup will foam.
Pour hot caramel mixture over popped corn and nuts; stir to mix well.
Divide mixture onto several cookie sheets and return to 250\u00b0 oven for 45 minutes, stirring every 15 minutes.
Cool and serve or store in airtight container in cool place.