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

Spread fresh popped corn in a large, shallow sheet pan. Put in oven at 250 degrees to keep warm and crisp.

Combine butter, brown sugar, corn syrup and salt in a 2-quart heavy saucepan. Place on medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage (248 degrees), about 5 minutes. Remove from heat and stir in baking soda. Syrup will foam.

Take popcorn from oven and pour caramel mixture. Stir to mix well. Return to oven for 45-50 minutes, stirring every 15 minutes. Cool, serve, store. Makes 2 pounds or 5 quarts.