OVEN CARAMEL CORN

15 cups popped popcorn
1 cup brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 200 degrees F.

Divide popcorn between 2 ungreased 13x9-inch baking pans.

Heat sugar, butter, corn syrup and salt, stirring occasionally, till bubbly around edges. Continue cooking over medium heat for 5 minutes.

Remove from heat and stir in baking soda until foamy. Pour over popped corn; stir until coated.

Bake 1 hour, stirring every 15 minutes.

VARIATION:

OVEN CARAMEL CORN WITH NUTS:
Use 12 cups popped popcorn and add 1 1/2 cups walnut or pecan halves or 1 1/2 cups unblanched whole almonds to the popcorn and divide between baking pans. Continue with recipe.

Adapted from source: Betty Crocker