7 quarts popped corn3 cups salted roasted cashews
2 cubes margarine
2 cups packed brown sugar
1/2 cup corn syrup
1 tsp. salt
1/2 tsp. baking soda
Put popcorn and nuts in a large greased bowl. Set aside.
In large saucepan over medium-heat, combine margarine, sugar, corn syrup and salt. Cook and stir over medium heat just until sugar dissolves and it begins to simmer. Clip a candy thermometer to pan and cook, undisturbed now until temperature reaches 248 degrees.
Remove from heat and stir in baking soda. Stir until smooth.
Pour mixture over popcorn and nuts and stir gently 'til coated.
Pour into large greased turkey-roasting pan or use silicone baking mats on cookie sheets.
Bake at 250 degrees for 45 min. stirring every 10 minutes.
Cool on waxed paper.
