Title: Buttercrunch popcorn
 Categories: Snacks, Nuts, Popcorn
      Yield: 1 Servings
 
    1/2 c  Unpopped popcorn
      1 c  Light brown sugar; packed
    1/2 c  Light corn syrup
    1/2 c  Butter or margarine
    1/4 c  Butterscotch chips
      1 ts Vanilla extract
    1/2 ts Baking soda
    1/4 ts Salt
      2 c  Walnuts; toasted
 
  Heat oven to 250~. Grease 14x10" roasting pan. Pop the popcorn. Put
  nuts and popcorn in a very large bowl.
  
  Bring brown sugar, corn syrup and butter to boil, stirring until
  sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from
  heat; stir in butterscotch chips, vanilla, baking soda and salt until
  blended and smooth. Working quickly and using two wooden spoons pour
  syrup over popcorn and nuts, stir to coat thoroughly. Pour mixture
  into pan; bake 45 minutes, stirring occasionally. Remove from oven,
  cool mixture in pan about 15 minutes. Turn mixture out of pan onto
  foil to cool completely. Break popcorn into smaller pieces; store in
  airtight containers in cool dry place up to 2 weeks. Makes about 4
  quarts.
  
  Can use peanuts or almonds instead of walnuts.