1 c. butter
2 c. brown sugar
1/2 c. corn syrup
1 tsp. salt
1/2 tsp. baking soda
6-8 quarts popped corn (1 c. unpopped)

Melt butter in large pan. Stir in sugar, corn syrup and salt; boil five minutes without stirring. Remove from heat; stir in soda. Gradually pour over popped corn that has been put in 2 (9x13-inch) pans. If you spray the pans first with pam, it helps in the cleaning up. Mix well.

Bake at 250°F for 45 minutes to an hour, stirring occasionally. Cool, then break apart. Store in airtight container.