1 cup brown sugar, lightly packed
1/2 cup butter or margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
15 cups popped corn
Preheat oven to 200 degrees
Mix sugar, butter, syrup, and salt ina pan and cook over medium heat until butter melts and is bubbles form around the edge. Take pan off the heat and stir in baking soda.
Divide popcorn into 2 large baking pans and pour half the sugar mixture over each, stirring the popcorn as you pour.
Bake for 1 hour, stirring every 15 minutes. Cool and store in an airtight container, or individual popcorn balls wrapped in plastic wrap.
Mixture will keep well for 2 weeks.
VARIATION : You can add 1 cup dry roasted peanuts to the mix before baking, or 1 cup dried fruit, just after you take from oven.
Yield : 15 cups