3 sticks butter (1 1/2 c.)
3 c. brown sugar
3/4 c. Karo syrup (light or dark)
1/8 tsp. salt
3/4 tsp. baking soda
2 - 8 oz. bags Old Dutch puff corn curls
Fancy mixed nuts, optional

In a 3 quart saucepan, combine first 4 ingredients and bring to a boil. Turn down heat and simmer for 5 minutes. Remove from heat and add 3/4 teaspoon baking soda. Mixture will become foamy. Put the two bags of puff corn curls in a LARGE, buttered roaster pan (19 inches long). Pour syrup mixture over corn and mix well. Add mixed nuts, optional. Bake 1 hour at 250 degrees, stirring every 15 minutes. After baking, turn out of pan onto cookie sheet and break apart into pieces as it cools.