3-3/4 qt. popped corn, 15 to 16 cups
1/4 c. light corn syrup
1/2 tsp. baking soda (OK at high altitude)
1 c. brown sugar, packed
1/2 c. butter
1/2 tsp. salt

Heat oven to 200 degrees. Mix brown sugar, butter, syrup and salt in sauce pan. Cook and stir over medium heat until bubbles form around edges. Cook 5 minutes more, remove from heat. Stir in soda until it foams. Pour over popped corn in two 9 x 13 inch pans. Stir to coat. Bake for 1 hour, stirring every 15 minutes. Store in tightly covered containers.