12 c. Poppped popcorn
3 c. Walnut or possibly pecan halves Or possibly- unblanched whole almonds
1 c. Packed brown sugar
1/2 c. Margarine or possibly butter
1/4 c. Light corn syrup
1/2 tsp Salt
1/2 tsp Baking soda
Divide popcorn and nuts between 2 ungreased rectangular pans, 13x9x2 inches. Cook brown sugar, margarine, corn syrup and salt over medium heat, stirring occasionally, till bubbly around edges. Continue cooking 5 min; remove from heat. Stir in baking soda till foamy. Pour over popcorn and nuts, stirring till corn is well coated. Bake uncovered in 200 degree F oven, stirring every 15 min, 1 hour. 300 calories per serving. Caramel Corn: Increase popped popcorn to 15 c.; omit nuts.