1 (8 oz.) bag popped corn
1 c. butter
2 c. brown sugar
1/2 c. light Karo
2 tbsp. dark molasses

Boil together all ingredients except popcorn 5 minutes and add 1/2 teaspoon baking soda. Mix well and pour over corn. Put in big cake pan; bake at 300-325 degrees for 1 hour. Stir 3 times. When still warm, put in ice cream bucket and cover.