6 c. popped corn
1/2 c. Mrs. Butterworth's syrup
1/2 c. sugar
1/2 c. butter
1/4 tsp. baking soda

Place popped corn in ungreased 9 x 13 inch jelly roll pan. In medium saucepan, combine syrup, sugar, and butter. Stir over medium heat until butter is melted and sugar is dissolved. Cook until candy thermometer registers 240 degrees. Remove from heat; stir in baking soda. Pour mixture over popped corn, stirring until well coated. Bake in preheated 200 degree oven for 1 hour, stirring every 15 minutes. Spread popped corn on waxed paper, to cool. Break up clumps with a spoon. Makes 6 cups.