Nutty Caramel Corn

Updated 11/16/2010 11:33 AM

5 quarts microwave buttered popcorn, popped, (about 3, 3.5-ounce bags)

2 cups whole, unsalted almonds

2 cups pecans halves

1 cup margarine

1 cup brown sugar firmly packed

1 cup granulated sugar

cup light corn syrup

teaspoon baking soda

Heat oven to 250 degrees.

In a deep roasting pan scatter the popcorn; top with almonds, then pecans.

In a saucepan over medium heat combine margarine, brown sugar, granulated sugar and corn syrup, cooking until sugars dissolve. Bring to a boil and cook to firm-ball stage (248 degrees), 5-10 minutes. Remove from heat; stir in baking soda; syrup will foam.

Pour hot syrup over popcorn and nut mixture. Toss, coating thoroughly. Bake 15 minutes; remove and stir to distribute the caramel. Repeat two more times for total cooking time of 45 minutes. Remove from oven and continue to stir until caramel hardens and corn-nut mixture is dry enough to pack in an air-tight container.

Makes 2 pounds.