Caramel Corn

1 cup butter
2 cups packed brown sugar (I use the dark brown kind)
1 teaspoon salt
1/2 cut light corn syrup
1 teaspoon baking soda
8 quarts popped popcorn


Preheat oven to 200 degrees

Over medium heat combine the butter, brown sugar, salt and corn syrup and boil the mixture for 5 minutes. Use a larger pot with higher sides than you think you will need, and here's why.

Remove from heat and stir in the baking soda. This will create some kind of incredible reaction. The caramel doubles in volume and looks like The Blob and burbles up like some kid's volcano model for science class. Watch out.

Pour the caramel over the popped corn, which will do best in a roasting pan. Apply considerable amounts of elbow grease to coat the popcorn well.

Bake for an hour, stirring every 15 minutes. Spread the finished corn on waxed paper to dry out.