Ingredients
24 cups popped corn (2x175g bags of twists)
2 cups brown sugar
1 cup butter
1 cup corn syrup
1 tsp salt
1 tsp vanilla
1/2 tsp baking soda
2 cups nuts
Preparation
Mix brown sugar, butter and corn syrup in saucepan and stir over med. heat until dissolved. Cover and boil for 5 minutes, not stirring. Remove from heat mix salt, vanilla, and soda together. Pour over popped corn. Add nuts and mix. Put onto large cookie sheets and bake in oven at 250 for 1 hour, stirring every 15 minutes. Do not use bottom rack of oven. cool and store in airtight containers.
