7 qt. popped corn
1 1/2 c. butter
3 c. brown sugar
3/4 c. light corn syrup
3/4 tsp. salt

Keep popped corn in oven at 250 degrees while making caramel. Cook rest of ingredients to soft ball stage, 225-250 degrees. After reaching soft ball stage add 3/4 teaspoon baking soda. Mix well. Pour over corn. Keep in oven 1 hour at 250 degrees. Stir every 15 minutes. Spread out on counter immediately, after removing from oven, to cool.