Caramel Corn

Caramel Corn

15 cups popped corn
1 cup brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 tsp. salt
1/2 tsp. soda
Heat over to 200o. Divide corn in two ungreased pans 13×9x2 inches. In a saucepan heat sugar, butter, corn syrup, and salt; stir occasionally until bubbly around edges. Continue cooking over medium heat 5 minutes. Remove from heat, stir in soda until foamy. Pour on popped corn. Stir until coated. Bake 1 hour, stir every 15 minutes.