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

Spread popped corn in large cookie sheets. Place in oven at 250 degrees. Combine butter, sugar, corn syrup, and salt in 2 quart saucepan. Place on medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage (248 degrees) for 5 minutes. Remove from heat and stir in baking soda. Syrup will foam. Pour syrup over popped corn and mix well. Return to oven for 15 minutes. Stir well again and return to oven. Do this step one more time. Total of 45 minutes. Cool and serve or store in air-tight container.