Ingredients:

Directions:

Make popcorn according to the bag. If you're making from kernels, heat oil over medium heat in a large pan, throw a few kernels in, and put the lid on. Once those pop, quickly put in the rest of the kernels and cover. Slightly move over heat while popping to stop the kernels from burning. Take off heat once you hear 2-3 seconds between pops.

Preheat oven to 250°F.

Put popcorn and nuts over parchment paper or silicone mat for a baking sheet.

Heat brown sugar, corn syrup, and butter together in a medium sauce pan over medium heat. Constantly stir until the caramel boils. Let boil 2 minutes without stirring. Stir in baking soda.

Immediately pour caramel over popcorn and nut mixture and mix until well coated.

Put in oven for 45 minutes stirring every 15 minutes to ensure it's all coated. Let sit in baking sheet on counter until set.

If you'd like chocolate chips, heat chips in a microwave proof bowl at 30 second intervals and stir until melted or use a double boiler to melt. Use a fork to drizzle over popcorn mixture and let set. Enjoy!

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