Caramel Corn II

1 cup butter

2 cups packed brown sugar

1 teaspoon salt

1/2 cup light corn syrup

1 teaspoon baking soda

Preheat oven to 200 degrees.

Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.