2 c. brown sugar
2 sticks butter
1/2 c. white corn syrup
1 tsp. salt
16 c. popped corn
Nuts

Mix first 4 ingredients, bring to a boil and boil for 5 minutes. Add 1/2 teaspoon baking soda, mix and pour over corn and nuts. Bake on 2 cookie sheets. Stir every 15 minutes for 1 hour. Take out of pan immediately and put into Tupperware. Shake a few times while cooling off to keep from clumping.