8 qts. popped corn
1 cup butter
2 cups brown sugar
1 tsp. salt
1/2 cup light corn syrup (Karo)
1/2 tsp. baking soda

In a saucepan, combine sugar, butter, syrup, salt and bring to a boil. Cook for 5 minutes. Remove from heat, add 1/2 teaspoon baking soda. Pour over popped corn in a large, buttered roasting pan.

Stir well, bake at 250°F for 1 hour.

Form popcorn balls while mixture is still warm, if desired.

Note: This freezes well.