Heat oven to 200 degrees. Divide popped corn between two ungreased 9x13 pans. Heat sugar, butter, corn syrup and salt, stirring occasionally, until bubble around the edges. (Double the ingredients for extra caramel). Continue cooking over medium heat 5 minutes. Remove from heat; stir in baking soda until foamy. Pour over popped corn; stir until corn is coated. Bake, stirring every 15-20 minutes, for 1 hour, or until popcorn seems crispy.
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