Nutty Caramel Corn

5 quarts microwave buttered popcorn, popped, (about 3, 3.5-ounce bags)2 cups whole, unsalted almonds2 cups pecans halves1 cup margarine1 cup brown sugar firmly packed1 cup granulated sugar frac12; cup light corn syrupfrac12; 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.