OVEN CARAMEL CORN

3 3/4 qt. (15 c.) popped
popcorn
1 c. brown sugar, packed
1/2 c. butter
1/4 c. light corn syrup
1/2 tsp. salt
1/2 tsp. soda

Heat oven to 200 degrees. Divide popped popcorn between 2
ungreased 9 x 13-inch pans. In saucepan heat sugar, butter,
syrup and salt, stirring occasionally, until bubbly around the
edges. Continue cooking over medium heat for 5 minutes.
Remove from heat. Stir in soda until foamy. Pour evenly over
pans of popcorn until well coated. Bake 1 hour, stirring every
15 minutes, until corn is well coated each time. Yield: about
15 cups Caramel Corn. Keep in airtight containers.