Helen’s caramel corn

Fifi Fine brought a bag of this over to Cayenne, when we were living in a New Orleans boatyard. It was one of the most dangerous things I’ve ever eaten — impossible to stop.

5 quarts of popcorn, popped (can use 2 bags of microwave popcorn)
1 C nuts
2 sticks margarine
2 C brown sugar
1 t salt
1/2 t baking soda
1/2 C dark Karo syrup

Put nuts and popped corn in large pan. Bring margarine, sugar, and syrup to a boil for 5 minutes. Remove from heat, add baking soda. Stir well and pour over corn and nuts. Mix well. Bake at 250 for 30-40 minutes. Stir every 10 minutes. Spread on waxed paper to cool and store in an airtight container.