1 lb. brown sugar
4 oz. butter
1/2 tsp. salt
5 oz. dark corn syrup
1/2 c. water
1/8 tsp. baking soda

Place sugar, salt, syrup and water in 2-gallon kettle. Cook this mixture to 260 degrees and then add butter. Cook to 270 degrees then remove from heat and add soda. Place six quarts of freshly popped popcorn in mixture, stir thoroughly up from bottom of kettle. When corn is evenly covered with candy, pour the batch out on two pans. Bake 1 hour at 200 degrees. Stir every 15 minutes. Pour out on greased serving tray and spread to cool.