5-7 qts. popped popcorn
1 c. butter
2 c. brown sugar, packed
1/2 c. light corn syrup
1 tsp. salt
1/2 tsp. baking soda

Spread freshly popped popcorn in large shallow pans. Put in slow oven at 250°F to keep warm and crisp. Combine butter, brown sugar, corn syrup and salt in a 2-quart saucepan. Place on medium heat, stirring until sugar dissolves. Continue to cook to 248°F (about 5 minutes). Remove from heat and stir in baking soda. Syrup will foam.

Take popped corn from oven and pour the hot caramel mixture over it in a fine stream. Stir to mix well. Return to the oven and bake for 45-50 minutes, stirring every 15 minutes. Cool and serve or store in airtight containers in a cool place.

Makes 5-7 quarts or about 2 pounds.