5 quarts popped corn

1 cup butter (2 sticks) or margarine

2 cups brown sugar, firmly packed

½ cup light corn syrup

1 Tsp. salt

½ Tsp. baking soda


Spread freshly popped corn in a large shallow sheet pan.  Put it in a very slow oven (250 degrees) to keep warm and crisp.  Combine butter, brown sugar, corn syrup and salt in a two-quart heavy saucepan.  Place on medium heat, stirring until sugar dissolves.  Continue to boil to the firm ball stage (248 degrees) which takes about five minutes.


Remove from heat and stir in baking soda.  Syrup will foam.  Take popped corn from oven and put hot caramel mixture over it in a fine stream.  Stir to mix well.  Return to oven for 45 to 60 minutes, stirring every 15 minutes.  Cool and serve or store.


To store, pour into airtight containers and set in a cold place.  Makes about 5 quarts or almost two pounds.