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

Spread freshly popped corn in large baking pan. Put it in a 250 degree oven to keep warm and crisp. Combine butter, brown sugar, corn syrup, and salt in 2 quart heavy saucepan. Place over medium heat, stirring until sugar dissolves. Continue to stir and cook to 248 degrees on your candy thermometer (firm ball stage). Takes about 5 minutes. Remove from heat; stir in baking soda. Syrup will foam. Take popped corn from oven and pour hot caramel mixture over it in fine stream. Stir and mix well. Return to oven for 45-50 minutes, stirring every 15 minutes. Cool, break up large pieces, and store in tightly covered container. An aluminum foil turkey roasting pan works great as large cooking pan.