Carmel-Nut Crunch

• 2 1/2 quarts popped corn 
• 1 cup pecans
• 1/2 cup butter
• 1/2 tsp baking soda
• 1 cup brown sugar
• 1/4 cup light corn syrup
• 1/2 tsp salt

Spread popped corn & nuts in a shallow pan & place in a pre heated 250* oven. combine butter, brown sugar, syrup & salt in a saucepan. Cook over med heat, stirring until sugar dissolves. 

Wash sugar from sides of pan with wet brush. Boil until mixture reaches 248* (firm base on therm.) About 5 mins. Remove from heat and stir in soda. 

Pour mixture over corn & nuts, stirring gently to coat. Return mixture to oven & bake 45 mins, stirring every 15 mins. 

When cooled, pack in airtight tins. Makes slightly more than 2 1/2 quarts crunch.