3 3/4 qt. (15 c.) popped popcorn
1 c. brown sugar, packed
1/2 c. butter
1/4 c. light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda

Use 2 (9x13x2 inch) baking pans. Heat the oven to 200 degrees.

Mix the brown sugar, butter, corn syrup and salt in a saucepan. Cook and stir it over medium heat until it gets bubbles around the edge. Cook it for 5 more minutes, then take the pan off the heat. Stir in the baking soda until it is foamy. Pour half the sauce over the popped popcorn in each pan. Stir it so the popped popcorn is covered all over.

Bake the caramel corn 1 hour, but stir it every 15 minutes. Let the caramel corn cool; store in tightly covered containers.