• 20 cups popped corn
  
• 2cups mixed nuts
  
• 1cup margarine
  
• 2cups brown sugar
  
• ½ cup corn syrup
  
• 1 teaspoon salt
  
• 1 teaspoon soda

Directions

In huge (bread) bowl place popped corn and mixed nuts.

In a large saucepan, heat the margarine, brown sugar, corn syrup, and salt. Boil to 245 degrees F. (firm ball)
Add baking soda, stir, and quickly pour over popped corn and nuts. It will froth up to several times the size of the hot liquid. Work quickly. It may require a second person for help.
After pouring over the popped corn and nuts, stir the whole works as well as possible.
Bake at 150 degrees for 15 min. and stir again. Repeat twice more.
After final stir everything should be coated. Stir as it cools to prevent clumping. Enjoy!

Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe.
www.innatdanbury.com