The very best Caramel Popcorn Recipe....Just made a batch!

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Every year around the holidays I make huge batch of caramel popcorn. My family and friends love it. Usually I make this before Christmas to give as gifts. This year I found it a little difficult to get myself motivated with my baking. I work every other weekend and the last time I worked I promised one of my clients that I would save him a bag of my caramel popcorn. Tomorrow I will bring him a bag of freshly made popcorn. I finished a double batch just a few minutes ago. Hubby will probably bring a bowl with him to his workplace. He often shares my baking with those he works with. Hopefully he won't bring it all with him. I have others to share it with as well. Below is the recipe that I have used for over 25 years. It comes from an older edition of The Betty Crocker Cookbook. I am not certain what year it was published as the cover has been lost. The book has seen better days. Perhaps is it time to search for a new copy. This recipe calls for nuts which I only add if I have them. Walnuts or pecans are very good with this recipe. 12 cups popped corn (15 cups if you omit the nuts) 3 cups walnut halves, pecan halves and/or unblanched whole almonds 1 cup packed brown sugar (I prefer to use dark brown sugar) 1/2 cup margarine or butter (I prefer to use butter) 1/4 cup light corn syrup 1/2 teaspoon salt 1/2 teaspoon baking soda Spray roasting pan with non-stick spray and place popcorn and nuts (if desired). Cook brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally, until bubbly around the edges. Continue cooking for 5 minutes; remove from heat. Stir in baking soda until foamy. Pour over popcorn, stirring until corn is well coated. Bake uncovered in 200 degree oven, stirring ever 15 minutes for 1 hour. Hope you enjoy this recipe as much as my family and friends have!