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

Heat oven to 200 degrees. Place popped corn in 2 (13"x9") pans, ungreased. Heat sugar, butter, syrup and salt to simmering. Stirring constantly. Cook 5 minutes more stirring occasionally. Remove from heat, stir in baking soda. Pour over corn. Stir until well coated. Bake, stirring every 15 minutes for 1 hour.

Nutty Caramel Corn: Decrease corn to 12 cups and add 1 1/2 cups walnuts or pecans to each pan.