Caramel Corn

1/2 cup packed brown sugar
1/2 cup dark corn syrup
1/4 cup butter or margarine
1/2 tsp. salt
8 cups popcorn (air-popped is easy)
1 cup pecan halves
1/2 cup blanched almonds
(nuts are optional)

1. Grease a large cookie sheet. Preheat oven to 300*F.

2. In a large, 4-quart Dutch oven, or equally large, heavy-bottomed saucepan, stir together sugar, corn syrup, butter and salt. Heat over medium-high heat to simmering, while stirring constantly.

3. Add popcorn and continue to cook and stir just until popcorn is well coated, about 2 minutes.

4. Immediately spread on prepared cookie sheet and bake for 15 minutes.

5. Remove from oven and allow to cool about 10 minutes, then remove from sheet using a spatula.

6. Allow to harden by letting the caramel corn stand for about 1 hour at room temperature.

7. Store uncovered or loosely covered, so it doesn’t get sticky.

To give as gifts, line a box or tin with wax paper or plastic wrap and fill with caramel corn. Tie with a bow.