Caramel Crunch

Directions

1. 1
   Keep popped corn warm in a large, shallow pan in a 250° oven. Combine margarine, sugar, corn syrup and salt in a 2-quart saucepan.
2. 2
   Stir over medium heat until sugar dissolves.
3. 3
   Continue to boil to firm ball stage (248°).
4. 4
   This will take about 5 minutes.
5. 5
   Remove from heat and stir in baking soda.
6. 6
   Syrup will foam.
7. 7
   Pour hot caramel mixture over popped corn and nuts; stir to mix well.
8. 8
   Divide mixture onto several cookie sheets and return to 250° oven for 45 minutes, stirring every 15 minutes.
9. 9
   Cool and serve or store in airtight container in cool place.