10-12 qt. popped popcorn
2 c. brown sugar
2 sticks butter
1/2 c. light Karo syrup
2 c. chopped pecans (opt.)

Boil together brown sugar, butter and syrup. Continue to boil and stir for 5 minutes. Place popcorn in very large pot so that stirring is possible. Pour caramel over corn, stirring until well coated. Add pecans with caramel, if desired. Turn out onto waxed paper. When cool, break into small clumps. Store in plastic bags to keep fresh.