Carmel Corn

2 Cubes butter
2 C. brown sugar
1/2 C. Karo Syrup
1 tsp. salt
1/2 tsp. baking soda
5 qts. popped popcorn

Combine all ingredients except baking soda. Cook to 248 degrees on a candy thermometer. Add baking soda and stir quickly into popcorn. Pour candied popcorn onto cookie sheet and bake in pre-heated oven at 225 degrees for 45 minutes. Stir every 15 minutes. Do not over cook. Watch carefully as popcorn can scorch easily. You may also add 1 Can sweetened evaporated milk and/or 1 tsp. vanilla to mixture before adding the baking soda.