16 c. popper popcorn
1 c. blanched almonds
2 c. packed brown sugar
1/2 c. dark corn syrup
1/2 tsp. baking soda
1 c. pecan halves
1 c. walnut halves
1 c. butter
1/2 tsp. salt

Preheat oven to 250 degrees. Put popcorn and nuts in large roasting pan. Keep warm in 250 degree oven. Bring brown sugar, butter, salt, and syrup to a boil in saucepan; stirring constantly. When it reaches rolling boil; do not stir. Cook to 250 degrees on candy thermometer (about 5 minutes). Stir in soda. Drizzle over popcorn and nuts. Toss to coat well. Bake 10 to 20 minutes.