Caramel Corn - cooking recipe

Ingredients

8 qt. popped corn
1 tsp. salt
2 sticks margarine (not the low-fat, too wet)
2 c. packed brown sugar (I use 1 c. dark and 1 c. light brown)
1/2 c. Karo syrup (white)
1/2 tsp. baking soda
peanuts, pecans, etc. (optional)

Preparation

In a deep, large pot, mix the salt, margarine, brown sugar and Karo syrup.
Cook 5 minutes on medium to medium-high.
Remove from heat and mix in baking soda.
Mixture will \"puff\" up and turn lighter in color.
Pour this over the popped corn.
I use 2 large disposable/reusable aluminum foil roasting pans.
Mix well; will mix better when warm.
Place pans in 250\u00b0 oven for 40 to 50 minutes.
Stir around several times during baking time to mix caramel with corn.
Spread on waxed paper to cool.
Store tightly covered.