1 1/2 cups whole almonds or roasted unsalted peanuts (optional)
1 cup (2 sticks) Danish Creamery Butter
1 cup firmly packed brown sugar
1/4 cup light corn syrup
1/2 teaspoon baking soda
Heat oven to 250 degrees F. Put popped popcorn (and nuts if desired)
in a nonstick or buttered roasting pan or metal bowl; place in oven.
Microwave: Melt butter in 2-quart glass bowl in microwave (High 1-1 1/2
minutes). Stir brown sugar and corn syrup into butter. Microwave High for 5
minutes - stopping the cooking to stir every 2 minutes. The mixture should be
very bubbly (temperature 250-255 degrees F). Note: For 650-750 Watt ovens, an
additional minute or two of cooking time may be necessary; stir after each additional
minute of cooking time.
Stove: Melt butter in heavy 2-quart sauce pan over medium heat; stir in
sugar and corn syrup; bring mixture to a boil and then allow to boil 5 minutes
without stirring.) Stir in baking soda into hot mixture.
Drizzle over warmed popped popcorn and toss using 2 wooden spoons or heat
resistant rubber spatulas to coat popcorn.
Bake coated popcorn for 45 minutes, stirring every 15 minutes.