OVEN CARAMEL CORN

13 cups popped corn
1 cup packed brown sugar
1/2 cup (1 stick) margarine or butter
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda

Heat oven to 200 degrees F.

Divide popped corn between 2 ungreased 9-by-13-inch baking pans. Heat brown sugar, margarine, corn syrup and salt to simmering over medium-high heat, stirring constantly. Cook, stirring occasionally, for 5 minutes.

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

Bake 1 hour, stirring every 15 minutes.

VARIATION:

NUTTY CARAMEL CORN:
Decrease popped corn to 12 cups and add 1 1/2 cups walnut or pecan halves, whole almonds or peanuts to each pan of popped corn before stirring.

Makes 15 cups
Source: Betty Crocker's Christmas Cookbook (Golden, 1982)