1 c. butter
2 c. brown sugar, packed
1/2 c. corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
6 qts. popped corn (about 1 c. unpopped)
1 1/2 c. pumpkin nuts or pecan halves
1 c. sunflower nuts

In saucepan, melt butter, stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly. Boil without stirring, 5 minutes. Remove from heat; stir in soda and vanilla. Mix popped corn and nuts in bowl and gradually pour syrup over, mixing well.

Turn into 2 large, shallow baking pans and bake in a 250 degree oven for 1 hour, stirring every 15 minutes. Remove from oven, cool completely; break apart.

Makes about 5 1/2 quarts.