Carmel Corn

2 cups brown sugar  
1 cup butter
1/2 cup corn syrup
1 teaspoon salt
1 teaspoon baking soda
6 quarts popped corn

Mix together first 4 ingredients 
Boil for 5 minutes
Remove from heat
Add baking soda
Mix with popped corn and stir until coated
Spread loosely on 2 (or more) greased cookie sheets
Bake at 200 degrees for 1 hour
Stir every 10 to 15 minutes. 
Cool about 5 minuets before eating
Store in zip lock bags or large containers
Makes about 6 quarts