7 qts. popped corn
1 stick butter
1 c. brown sugar
1/4 c. corn syrup
1 tsp. vinegar

Combine in 2 quart casserole, the butter, brown sugar, corn syrup and vinegar. Turn microwave onto full power for 1 to 2 minutes until caramel mixture starts to boil, boil 2 more minutes on full power. Remove from oven and stir in a pinch of soda.

Pour mixture over the popped corn in a paper bag. Hold the bag, tightly closed, and shake well. Place bag in microwave, on full power, for 1 1/2 minutes. Remove from oven and shake well. Then return bag to microwave oven 1 1/2 minutes more. Again shake well and return to oven for 1 1/2 minutes more. Remove and pour contents of bag onto a greased cookie sheet. Spread out to cool.