Milk chocolate popcorn

1. In a large, greased, roasting pan, combine popcorn and nuts.
2. In a large, heavy saucepan combine chocolate chips, corn syrup and butter.
3. Cook over medium heat until mixture boils, stirring constantly.
4. Pour over popcorn toss well to coat.
5. Bakei in a preheated 300°F oven for 45 minutes stirring frequently.
6. Cool completely.
7. Store in an airtight container for up to two weeks.
8. Makes about 14 cups.