Makes 6 quarts
6 quarts popped corn
2 cups packed brown sugar
1 cup butter
1/2 cup light corn syrup
1 teaspoon baking soda
Grease 2 large jelly-roll pans. Put popcorn in a large bowl or dishpan. In a medium-sized saucepan, combine brown sugar, butter and syrup. Bring to a boil; boil 8 minutes.
Remove from heat and add baking soda. Pour sugar mixture over popcorn, mixing well.
Divide mixture between 2 greased pans. Bake at 200F (95C) 1 hour, stirring every 15 minutes.