2 qt. popped corn (hot air)
1 c. brown sugar
1/4 c. white Karo syrup
1 stick butter
1/2 tsp. salt
1/2 tsp. baking soda

In a large bowl, mix brown sugar, syrup, butter and salt. Microwave until it boils. Boil for 2 minutes. Add soda and stir. Put popped corn in a large brown paper bag. Pour hot caramel mixture over corn. (Be careful this is very hot.) Shake the bag to coat the corn. Microwave for 2 minutes. Shake the bag and microwave for 1 1/2 minutes. Pour out on a cookie sheet to cool.