Divide popped corn and nuts into 2 large aluminum roasting pans. In a
saucepan mix sugar, butter, syrup, salt and butter extract flavoring. Bring
to a boil stirring constantly. Boil 5 minutes. Remove from heat and add
soda. Mix well. Pour evenly over corn and nuts in the two roasting pans.
Bake for 1 hour at 250-degrees, stirring every 20 minutes. Pour onto waxed
paper and cool.
Source: COOKING WITH CLASS, Kathy Sabrowski, wife of Roger Sabrowski,
Portland Trail Blazers.
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