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3 to 4 qts. unbuttered popped popcorn
1 c. brown sugar
1/4 c. white syrup (Karo)
1 stick butter
1/2 tsp. salt
1/2 tsp. baking soda

Combine sugar, syrup, butter, and salt in microwave-safe bowl. Cook on high until mixture comes to boil. Once it begins to boil, cook for an additional 2 minutes on high. Stir in baking soda. Put popcorn in brown grocery bag (standard size). Pour caramel mixture over popcorn in bag. Close bag and shake. Microwave for 1 1/2 minutes on high. shake bag and microwave for an additional 1 1/2 minutes on high. Remove from microwave and pour onto waxed paper (you may need to tear side of bag). Cool. You may need to adjust cooking times for your oven; humid weather tends to yield "stickier" caramel corn.
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