3 qt. popped corn
1 c. pecans
1 c. almonds

Cook 1 stick butter, 1 cup brown sugar, 1/4 cup light Karo syrup 5 minutes on medium heat. Add 1 teaspoon baking soda to heated mixture. Soda will foam. Pour over popped corn. Bake at 250 degrees for 15 minutes. Stir. Repeat stirring 2 more times at 15 minute intervals. Total baking time 45 minutes. Remove from pan and place on aluminium foil to cool. Store in tins.