2/3 cup popcorn (about 3-quarts popped)
1 1/2 cups chopped pecans

Pop corn according to package directions. Set aside.

CARAMEL SYRUP:

1 cup brown sugar, firmly packed
1 cup granulated sugar
1/2 cup light corn syrup (Karo)
1/2 cup water
1/4 tsp. salt
1/4 cup (1/2 stick) butter
1 tsp. baking soda
1 tsp. vanilla

Place sugars, syrup, water and salt together in a 6-quart kettle and bring to boiling over medium heat; stirring to dissolve all sugar crystals. Cook to 300°F on a candy thermometer (hard crack stage), reducing heat and stirring constantly during last 25 degrees of cooking to prevent excessive darkening of the syrup. Add butter and stir briskly until butter is melted and thoroughly mixed into the syrup. Remove from heat.

Immediately add baking soda and vanilla, stirring briskly until the syrup foams up and is golden colored. Set the syrup back on the burner (turn burner to the lowest heat setting). Add freshly popped corn and nuts. Gently stir up the syrup from the bottom of the kettle to coat the corn. Stir until all kernels are coated.

Dump the coated corn onto two warm cookie sheets and gently spread the corn, using two forks, pulling the kernels into a single layer. Allow to cool.

When the corn is cold it will be brittle and easily broken apart. Store the crunch in airtight containers.

Note: Use of a candy thermometer is recommended.

Submitted by: Carole Jones