4 qt. popped popcorn
1 c. brown sugar, packed
1 cube butter (1/2 c.)
1/4 c. white Karo corn syrup
1/2 tsp. salt
1/2 tsp. baking soda

In 2 quart sauce pan, over medium-high heat, melt butter and stir in brown sugar, Karo and salt. Stir constantly (long-handled wooden spoon works best) until mixture comes to full rolling boil. Lower heat and continue boiling hard for 2 minutes, stirring frequently. Remove from heat and stir in baking soda. Put popcorn in large size heavy, paper grocery bag. Pour caramel mixture over popcorn, mixing it in with the spoon. Shake bag well. Fold top closed. Microwave on high for 1 1/2 minutes. Remove bag and shake well. Repeat twice. Pour into large pan. Stores best in covered tin. Note: We use 80% power on our microwave because it was getting too dark.