Priscilla's Caramel Corn

Bring to a boil and cook slowly for 5 minutes:

2 cups brown sugar
1 cup light Karo syrup
2 cubes butter
1 tsp. salt

Remove from heat and add 1 tsp. baking soda. Stir. Pour this mixture over 8 quarts popped corn, mixing well until all corn is covered. Place corn on a cookie sheet (I usually use two) and place in a 225 degree oven for 1 hour. Turn, scrape bottom of pan and stir every 5 minutes. Delicious!