5 to 6 qts. popped popcorn
1 lg. paper sack
1 stick butter
1 c. brown sugar, packed
1/4 c. white Karo syrup
1/2 tsp. salt
1 1/2 tsp. baking soda

Remove unpopped kernels from popcorn and place popcorn in paper sack. Set aside. In 2 quart bowl combine butter, brown sugar, syrup and salt. Put in microwave to melt. Remove and stir. Put back into microwave and boil 2 minutes. Remove, stir in baking soda. Mix well. It will foam up. Pour over the popcorn IN the sack. Stir up or shake well. Put back in microwave and cook on high for 1 1/2 minutes. Remove and stir or shake well. Microwave again for 1 minute. Remove and stir or shake well. Microwave again for 30 seconds. Remove the caramel corn from the bag to a dry counter or very large cookie sheet.

NOTE: The mixture is very hot and so is the caramel corn. Can be stored in an air tight container. This whole recipe takes less than 10 minutes to make. This is a tried and true recipe.