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

Spread freshly popped corn in a large shallow sheet pan. Put it in a very slow oven (250 degrees) to keep warm and crisp. Combine butter, sugar, syrup and salt in a 2 quart heavy saucepan. Place on medium heat, stirring until sugar dissolves. Continue to boil to the ball stage (248 degrees), about 5 minutes. Remove from heat and stir in soda. Syrup will foam. Take popped corn from oven and pour hot caramel mixture over it in a fine stream. Stir to mix well. Return to oven for 45 to 50 minutes, stirring every 15 minutes. Cool and serve, or store.

To store, pour into airtight containers and set in a cool place. Makes about 5 quarts or almost 2 pounds.