16 c. popped corn
1 stick butter
1/2 tsp. salt
1 c. dark brown sugar
1/2 c. light Karo syrup
1/2 tsp. baking soda
Nuts (opt.)

Place popcorn in large 4 to 5 quart microwave safe bowl. In another 2 1/2 quart bowl, combine brown sugar, butter, Karo and salt. Bring to a boil on full power, this takes 2 to 3 minutes.

Once boiling, boil mixture for 3 minutes, stirring several times. Remove from microwave and stir in soda. Mix well, pour foamy syrup over popcorn and coat as well as possible. Put coated popcorn back in the microwave and cook on full power for 3 to 3 1/2 minutes, stirring every 30 seconds.

This frequent stirring tends to coat each kernel nicely. As caramel corn cools it becomes quite crisp. Should be poured on lightly buttered wax paper or foil to cool or it will stick together. Store in airtight container.