2 1/2 quarts popped popcorn
1 cup pecans
1/2 cup butter
1/2 teaspoon baking soda
1 cup brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
Spread popped popcorn and nuts in a large shallow pan and
place in a preheated 250-degree Fahrenheit oven. Combine butter,
brown sugar, syrup and salt in a saucepan. Cook over medium
heat, stirring until sugar dissolves. Wash sugar from sides
of pan with a wet brush. Boil until mixture reaches 248 degrees
(firm ball stage on candy thermometer), about 5 minutes.
Remove from heat
and stir in soda. Pour mixture over corn and nuts, stirring
gently to coat. Return glazed popcorn and nut mixture to oven
and bake 45 minutes, stirring every 15 minutes. When cooled,
pack in airtight tins.
2 1/2 quarts.