5 qts. popped corn
1 c. butter (2 sticks)
2 c. brown sugar, packed
1/2 c. light corn syrup
1 tsp. salt
1/2 tsp. baking soda

Spread freshly popped corn in a large shallow roasting pan. Put it in a very slow oven (250 degrees) to keep warm and crisp. Combine butter, brown sugar, corn syrup and salt in 2 quart heavy saucepan. Place over medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage (248 degrees) for about 5 minutes. Remove from heat and stir in baking soda. Syrup will foam. Take popped corn from oven, 250 degrees for 45 minutes. Stir every 10 minutes.