2 c. brown sugar
2 sticks butter
1/2 c. white corn syrup or honey
1/2 tsp. salt
1 tsp. butter flavorings
1 tsp. burnt sugar frosting

Bring to boil all ingredients and boil for 5 minutes. Remove from heat and stir in 1/2 teaspoon baking soda. Pour over 6 to 8 quarts popped corn. Stir to cover well. Spread on 2 cookie sheets. Bake at 250 degrees for 1 hour. Stir every 15 minutes.