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5 qt. popped popcorn
1 c. margarine
2 c. brown sugar
1/2 c. light corn syrup
1 tsp. salt
1/4 tsp. baking soda

Spread freshly popped corn in a large, shallow sheet
pan. Put in a very slow oven at 250 degrees to keep warm and crisp.
Combine butter, brown sugar, corn syrup and salt in a 2 quart
heavy saucepan. Place on medium heat, stirring until sugar
dissolves. Continue to boil to firm ball stage (248 degrees), about 5
minutes. Remove from heat and stir in baking soda. Syrup will
foam. Take popcorn from the oven and pour syrup over it in a
fine stream. Stir to mix. Return popcorn to oven for 30
minutes; stir every 10 minutes. Cool and serve. Store in an
airtight container in a cool place. Yields 5 quarts.

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