The Best Carmel Popcorn

• 6 quarts Popped Corn, I Fill An Aluminum Roasting Pan
• 1 cup Nuts, Pecans, Peanuts, Almonds Whatever You Like
• 1 cup Butter
• 1/2 cups White Corn Syrup
• 2 cups Brown Sugar
• 1/4 teaspoons Cream Of Tartar
• 1 teaspoon Baking Soda

1. Pop enough popcorn to make 6 quarts of popped corn. Then mix the popcorn with the nuts in a large aluminum roasting pan.
2. In a medium sauce pan, bring the butter, corn syrup, brown sugar, and cream of tartar to a boil. Boil 5 minutes. Remove from heat and add the baking soda. (It's important to remove it from the heat at this point because the baking soda makes it foam up). Pour this mixture over the popped corn and nuts and stir until coated evenly.
3. Bake in the oven at 225 F for about an hour. Stir twice while baking. Remove from oven and turn out onto a large dish towel and cover with another one until cool. When cooled and hardened, break into pieces and store in a tight fitting container.

pan, pecans, butter, white corn syrup, brown sugar, ubc, baking soda

Taken from tastykitchen.com/recipes/desserts/the-best-carmel-popcorn/ (may not work)