Caramel Corn
     submitted by Cathy Lam

7 quarts popped corn (about 30 cups)
2 cups brown sugar
2 sticks real butter
1/2 cup light corn syrup
1 tsp. salt
1 tsp. baking soda
peanuts or pecans (if desired)

Heat oven to 200. Put popcorn in a large roaster or mixing bowl. Heat sugar, butter, corn syrup and salt, stirring occasionally until bubbly around the edges. Continue cooking for 5 minutes over medium heat. Remove from heat and add baking soda (it will foam up a little). Pour over popcorn and stir until coated. Add nuts as desired. Spoon out coated popcorn on high-sided cookie sheets or brownie pans. Bake one hour, stirring every 15 minutes. Take out of oven, let cool a little, break apart, and enjoy!