5 qt. popped corn
8 qt. lighter glaze
1 c. (2 sticks) butter or corn oil butter
2 c. brown sugar
1/2 c. light corn syrup
1 tsp. salt
1/2 tsp. baking soda

Spread freshly popped corn in a large shallow pan. Put it into a very slow 250 degree oven to keep warm and crisp.

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

Pour over warm popcorn and stir to mix well. Return to oven for 45 to 50 minutes, stirring every 15 minutes. Cool and serve or store in an airtight container and set in a cold place.