Instructions: Combine popped corn, peanuts, and pecans in a large roasting pan.

Melt butter in a large saucepan; stir in sugars, corn syrup, and salt.

Bring to a boil; boil 5 minutes stirring often (temperature will be about 244 degrees). Remove from heat; stir in soda.

Pour sugar mixture over popped corn and nuts; stir well. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Cool. Store in an airtight container.

NOTES :

Yield: 6 Quarts

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