6 c air-popped popcorn
½ c toasted pecans
¾ c white sugar
1 tsp brown sugar
¼ c light corn syrup
½ c butter
1 tsp salt
¼ tsp baking soda

1. Bring sugar, corn syrup, butter and salt to a rapid boil in a large pot.
   
   
2. Stir constantly. When it is at a rapid boil, quickly add the baking soda. It will foam. Keep stirring. Add the popcorn and pecans and keep stirring until covered with syrup.
   
   
3. Dump the mixture onto a greased cookie sheet or wax paper. Stir to separate. Bake for 15 to 30 minutes at 250F. Let cool to room temperature. Store in a cookie tin.
   
   

based on a recipe by Lillian in Nfld found at Gail's recipe swap (http://food4.epicurious.com/HyperNews/get/swap.html)