Caramel Corn

1 cup brown sugar
1/2 t salt
1 stick butter
1/4 cup light syrup
1/2 t baking soda

Popped popcorn and toasted nuts (no less than 4 cups, no more than 8)

In a large saucepan, bring the first four ingredients to a rolling boil for 3 mintues, stirring constantly. Remove from heat and add baking soda. Pour over popcorn (or pour popcorn into the saucepan, depending on the size of your pot) and stir to combine. Be very careful, as caramel can give painful burns! Pour into a large, greased baking pan and bake in a 300-325 degree oven for 15 minutes, stirring every five minutes to avoid burning. Turn off the oven and allow caramel corn to cool and become crunchy before breaking into pieces and storing in an air-tight container.

Note: the less popcorn you use, the more coated it will be, so make this according to your caramel preferences!