Makes 5 quarts
5-quarts popped corn
2-cups brown sugar
1-cup butter
1/2 cup dark corn syrup
1-teaspoon salt
1/2-teaspoon baking soda
Pour the popped corn into a large roasting pan. Combine sugar, butter, syrup and salt in a heavy saucepan and boil 5 minutes. Romove from heat and add the baking soda stir. Pour syrup mixture over the popped corn and toss the mixture to coat the popped corn. Bake at 250 degrees for 1 hour. Stir the mixture 4-5 times. Spread the baked caramel popcorn on waxed paper-covered cookie sheets and carefully break into serving pieces as it cools. Store in a tightly sealed container.
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