15 c. popped corn
1 c. brown sugar
1/2 c. butter
1/4 c. light corn syrup (Karo)
1/2 tsp. baking soda
1/2 tsp. salt

Heat oven to 200 degrees. Divide popped corn into two ungreased 9 x 13 inch pans. In saucepan, combine sugar, butter, Karo, and salt; stir until bubbly around the edges. Cook over medium heat another 5 minutes. Remove pan from heat. Stir in baking soda until foamy. Pour on popped corn in pans. Stir until well coated. Bake 1 hour, stirring every 15 minutes.