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

Spread freshly popped corn in a large shallow pan.
Place in 250 degrees oven to keep warm and crisp. Combine margarine,
brown sugar, corn syrup and salt in a heavy 2 quart saucepan.
Cook over medium heat, stirring until sugar dissolves. Boil to
firm ball stage (248 degrees), about 5 minutes. Remove from heat and
stir in baking soda. Remove popped corn from oven and pour hot
caramel mixture over it in a fine stream. Stir to mix well.
Return to oven for 45 minutes, stirring every 15 minutes.
Cool. Store in airtight container.

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