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

Combine butter, brown sugar, corn syrup and salt in heavy 2 quart saucepan. Place on medium heat, stirring until sugar dissolves. Continue to boil to firm ball stage, about 5 minutes. Remove from heat and stir in baking soda. Syrup will foam. Pour syrup over popped corn and stir well to cover. Place caramel corn in shallow baking pans and bake at 250 degrees for about 50 minutes. Stir every 15 minutes. Cool and serve. To store, put in air tight containers and set in a cold place.