holiday buttercorn (carol chappell's recipe)

preheat oven to 250 degrees.

put the following in a large roasting pan:
16 cups popped popcorn
1 cup each: cashews, pecan halves, blanched almonds, walnut halves
keep warm in the 250 degree oven.

put the following in a large saucepan:
2 cups firmly packed brown sugar
1 cup butter
1/2 cup light corn syrup
1/2 tsp salt
bring to a boil, stirring constantly.
stop stirring and cook to 250 degrees on a candy thermometer (about 5 minutes).

stir 1/2 tsp baking soda into the caramel.
drizzle over popcorn, stirring to coat
bake in the 250 degree oven for 15-20 minutes.