Chocolate Popcorn And Nuts

12 c. popcorn, popped 
1 12 oz. can (2 1/2 c.) salted peanuts or cashews
1 11.5 oz. pkg. (1 3/4 c.) milk chocolate chips 
  (recommend NESTLE Toll House Morsels) 
1 c. light corn syrup 
1/4 c. butter 

Heat oven to 300. 

Butter a lg. roasting pan. Line serving plate with waxed paper. 

Combine popcorn and nuts in prepared roasting pan. 

Place morsels, corn syrup, and butter in a med. heavy-duty 
saucepan. Cook over med. heat, stirring constantly, until 
mixture comes to a boil. 

Pour over popcorn, and toss to coat. 

Bake, stirring often, for 30-40 mins. 

Cool slightly in pan, then remove to a prepared serving plate. 

Store in airtight container for up to 2 weeks. 

Makes 14 (1 c.) servings