Caramel Corn - cooking recipe

Ingredients

6 quarts popped corn (lightly salted)
2 cups light brown sugar, firmly packed
1 cup butter, no substitutes
1/2 cup light corn syrup
1 teaspoon baking soda

Preparation

Placed popped corn in a very large roasting pan that allows enough room for thorough stirring of corn during baking.
In a 3 quart saucepan (or larger), melt butter.
Add brown sugar and corn syrup and bring to boil, stirring constantly.
Allow to boil for 5 minutes, stirring constantly.
Add 1 teaspoon baking soda (CAUTION: with the addition of the baking soda, the mixture will foam up and almost double in size. Make sure your saucepan is large enough to allow for the foaming hot mixture.) Pour hot mixture over popped corn and mix well.
Bake at 200 degrees for one hour, stirring thoroughly every 15 minutes during baking.
Continue to stir occasionally during cooling.