12 to 14 cups popped popcorn
¾ cup packed brown sugar
½ cup butter or margarine
¼ cup light corn syrup
½ teaspoon salt
½ teaspoon baking soda
Divide popcorn between two un-greased 9×13 pans.
Cook brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally until bubbly around the edges.
Continue cooking 5 more minutes and the remove from heat.
Stir in baking soda until it goes all foamy (FYI –use one of your larger saucepans or you’ll have a mess on your hands – this is from experience).
Pour over popcorn and stir until coated.
For crunchier corn, bake uncovered in a 200-degree oven for 1 hour, stirring every 15 minutes.
I have never had the patience to do that and so we have just always eaten it sticky and gooey and yummy! Happy food storage eating!