Oven Caramel Corn

15 cups popped corn
1 cup brown sugar
½ cup butter
¼ cup corn syrup
½ tsp. salt
½ tsp. soda

Heat oven to 200°F. In saucepan, heat sugar, butter, corn syrup and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes. Remove from heat; stir in soda until foamy. Pour on popped corn, stirring until corn is well coated. Bake on 1 greased cookie sheet for 1 hour, stirring every 15 minutes.

Carmel Nut Corn: Replace 3 cups popped corn with 3 cups pecans and/or whole almonds.