Ingredients:
Popped popcorn (4 to 6 qts)
1 cup butter (2 sticks)
2 cups brown sugar
1/2 cup white Karo
1 teaspoon salt
1/2 teaspoon baking soda
peanuts (or other nuts of choice)
In a large saucepan melt the butter.
Add brown sugar, Karo, and salt, and cook for 5 minutes stirring occasionally.
Remove from heat and stir in baking soda. Stir in peanuts.
In a large mixing bowl pour caramel syrup over popcorn, and stir quickly to coat, before the syrup cools down. Pour out onto cookie sheets.
Bake at 250° for 1 hour, turning mixture halfway through baking with a spatula.
Once cooled, break apart and store in air tight bags or jars.