2 c. brown sugar
1 c. butter
1/2 c. light corn syrup
1 t. salt
1 t. baking soda
5 quarts (20 cups) popped popcorn
- Combine brown sugar, butter, corn syrup and salt in saucepan. Heat until boiling and continue cooking for 5 minutes; stirring constantly.
- Remove from heat and stir in baking soda. Drizzle caramel over popcorn that has been divided into two large bowls. Mix well.
- Bake caramel corn on 2 large, greased, jelly roll pans at 200 degrees for 1 hour. Stirring half way through.
- Remove from oven, let cool and break into chunks.