Oven-made Carmel Corn

5 qts popped corn

1 C butter

2 C brown sugar, firmly packed

1/2 C light corn syrup

1 tsp salt

1/2 tsp baking soda

Spread freshly popped corn in a large, shallow sheet pan.

Put it in a slow oven (250°) to keep warm and crisp.

Combine butter, brown sugar, corn syrup, and salt in 2 QT heavy saucepan.

Place on medium heat, stirring until sugar dissolves.

Continue to boil to the firm ball stage (248°), about 5 minutes.

Remove from heat and stir in baking soda. Syrup will foam.

Take popped corn from oven and pour hot carmel mixture over it in a fine stream.

Stir to mix well.

Return to oven for 45-50 minutes, stirring every 15 minutes.

Cool.