Aunt Shirley'S Caramel Corn - cooking recipe

Ingredients

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

Preparation

Spread freshly popped corn into a large, shallow pan.
Place in a slow oven (250\u00b0) to keep warm and crisp.
In a heavy saucepan, combine butter, brown sugar, corn syrup and salt.
Cook over medium heat, stirring, until sugar dissolves.
Boil to firm ball stage (248\u00b0) about 5 minutes.
Remove from heat and stir in soda.
Syrup will foam.
Pour hot caramel mixture over popped corn in a fine stream.
Mix well.
Return to oven for 45 to 50 minutes, stirring every 15 minutes.
Cool and serve or store in airtight container.