1/2 cup Stonewall Kitchen Coffee Caramel Sauce
1/2 cup light corn syrup
1 tsp. cream of tartar
1/2 tsp. baking soda
4 quarts freshly popped popcorn(or 5 8 oz. bag)
3/4 cup chopped pecans, walnuts, or peanuts (optional)
Combine Coffee Caramel Sauce, corn syrup and cream of tartar in a medium sauce pan and bring to a boil.
Remove from heat, stir in baking soda thoroughly and return to heat for one minute. Add nuts if desired.
Pour warm syrup mixture over it, stirring to coat well. Transfer to a nonstick baking sheet, flatten somewhat and bake in a 225 degree F oven for approximately 1 hour. Stir every 15 minutes and watch for a nice golden color. Test occasionally for doneness, the popcorn should be crunchy.