Caramel Corn Crunch

Preheat oven to 200°F (95°C). Place popped corn in a large, ungreased roasting pan or divide popped corn between two 13 x 9 x 2-inch baking pans (less desirable but it works, see note).

Combine brown sugar, butter, corn syrup and salt in 2-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Cook for 5 minutes, without stirring. Remove from heat, stir in baking soda and mix well. Mixture will become foamy.

Immediately pour caramel mixture over popped corn and quickly toss to coat. (Or divide evenly between the two pans.) Don't expect all corn to be coated, that will happen in the course of baking.

Bake for 1 hour, stirring every 15 minutes. Remove from oven, immediately turn out of pan(s) onto a foil-lined counter top and break up slightly. Cool. Store in tightly sealed container.