Christmas Caramel Crunch

Makes 10 cups.

4 cups popped popcorn
4 cups mini pretzels
2 cups pecan halves
3/4 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons water
2 tablespoons light corn syrup
1/4 teaspoon baking soda

Preheat oven to 275 degrees F. Spray a large roasting pan with cooking spray. Distribute popcorn, pretzels, and pecans in roasting pan. Place in oven to warm while preparing the caramel syrup.

In a large saucepan, combine brown sugar, butter, water and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil 2 minutes. Remove from heat and stir in baking soda. Pour over warmed popcorn mixture. Stir to coat. Bake 1 hour, stirring every 15 minutes.

Place roasting pan on cooling rack. Stir several times while cooling so that mixture doesn't clump together. Store airtight.