| Microwave butter, sugar, syrup and salt on high for 2-2 1/2 minutes, stirring once after the first minute. After complete cycle, stir in the baking soda. Mixture will get cloudy and creamy looking. In a large brown bag, pour 4 quarts popped popcorn with nuts, if desired. Pour mixture over popcorn and stir to coat. Fold top of bag over and microwave on high for 1 1/2 minutes. Stir contents, return to microwave and cook another 1/2 minute on high. Pour onto cookie sheet or waxed paper for caramel corn to cool faster. When completely cooled, break apart. | 
