15 cups popped corn (1 gallon bag)
1 cup brown sugar
1/2 cup (1 stick) butter
1/4 cup light corn syrup (Karo)
1/2 tsp. salt
1/2 tsp. baking soda

Preheat oven to 200°F.

Heat sugar, butter, corn syrup and salt stirring occasionally, until bubbly around edges.

Continue cooking over medium heat, for 5 minutes. Remove from heat, stir in baking soda until corn is coated. Divide corn between two ungreased 13x9-inch pans.

Bake in a slow (200°F) oven for 1 hour, stirring every 15 minutes.

Submitted by: Jennifer Inman