Caramel Corn - cooking recipe

Ingredients

6 qt. popped popcorn
1 c. butter or margarine
2 c. brown sugar
1 tsp. salt
1/2 c. light corn syrup

Preparation

Mix the butter or margarine, brown sugar and salt in a heavy saucepan and cook until 290\u00b0 on candy thermometer.
Stir often to avoid burning.
Remove from heat.
Add 1/2 teaspoon baking soda. Stir until foams up.
Pour over popcorn.
Spread onto 2 cookie sheets and bake at 250\u00b0 for 45 minutes, stirring every 15 minutes. Cool on cookie sheets 20 minutes.
Stir in a large roaster to break apart so it won't clump up.