8 to 10 qts. popped corn (2 ice cream buckets)

Keep hot in warm oven in Pam sprayed roaster. Cook:

2 c. brown sugar
1 c. butter
1/2 c. white syrup
1 tsp. salt

Boil for 5 minutes, KEEP STIRRING. Remove and ADD 1/2 teaspoon baking soda. Stir. Pour over corn, stir well. Bake in 250 degree oven for 1 hour. Stir every 15 minutes.

Dump on brown bag to absorb moisture, spread out and break apart. Keep in ice cream buckets.