Poppycock - cooking recipe

Ingredients

1 (10 ounce) bag popcorn (4 to 6 qts. popped)
1 cup butter
2 cups brown sugar
1/2 cup white Karo
1 teaspoon salt
1 teaspoon butter flavoring
1/2 teaspoon baking soda
peanuts or other nuts, of choice

Preparation

In a large pan melt the butter.
Add brown sugar, white Karo and salt and cook for 5 minutes stirring occasionally.
Remove from stove and add butter flavoring extract and soda.
Stir in almonds, peanuts or other nuts of choice.
In a very large pan or bowl pour caramel syrup over popcorn.
Stir quickly to coat.
Pour out on cookie sheets.
Bake at 250 degrees for 1 hour turning mixture halfway through baking with a spatula.
Cool slightly, break apart and store when cooled completely in air tight bags or jars.