1 c. brown sugar, packed
1/4 c. Karo (white or dark)
1/2 tsp. salt
1 stick butter

Mix above ingredients and microwave 3 minutes on high, then add 1/2 teaspoon baking soda, then microwave 30 seconds on high. Pour over 3 quarts of popped corn and mix well. (I have a square dish pan and fill it about half full.)

Put in brown grocery bag and microwave 1 1/2 minutes on high. Shake, then microwave again 1 1/2 minutes on high. Pour into cookie sheet to cool. If it isn't crisp enough, microwave again 1 1/2 minutes at a time until as crisp as you want it.

If you have a hot air popper, it is best for the corn.