Recipe for Caramel Corn
6 quarts plain popcorn, popped 2 cups brown sugar 2 sticks butter 1/2 cup light corn syrup 1 tsp salt 1 tsp baking soda
Place the plain popcorn in a large buttered roasting pan. In another pan, boil brown sugar, butter, corn syrup, and salt for 5 minutes. Remove from heat. Add baking soda and stir. (Adding the baking soda will cause the caramel to change in consistency--don't be surprised when it foams up a little.) Then quickly pour it over the popcorn. Be careful, the caramel will be hot! Stir well. Spread it out flat in roasting pan.
Bake 200 degrees F in an oven for one hour--stirring every 15 minutes. Remove from oven and carefully dump the corn onto waxed paper. Allow the caramel corn to cool and then package it up in festive tins or bags for holiday gifts. Store any leftovers in airtight containers.