5 qt. popped corn
1 c. butter
2 c. brown sugar, firmly packed
1/2 c. light corn syrup
1 tsp. salt
1/2 tsp. baking soda

Spread freshly popped corn in a large, shallow sheet pan. Put it in a low oven, 250°F, to keep warm and crisp. Combine butter, brown sugar, corn syrup and salt in a 2-quart heavy saucepan. Place over medium heat, stirring until sugar dissolves. Continue to boil to the firm-ball stage (about 5 minutes). Remove from heat and stir in baking soda. Syrup will foam.

Take popped corn from oven and pour hot caramel mixture over it in a fine stream. Stir to mix well. Return to oven for 45 to 50 minutes, stirring every 15 minutes. Cool and serve or store. To store, pour into an airtight container and set in cold place.