Oven Caramel Corn

3-3/4 Quarts (15 Cups) Popped Corn
1 Cup Brown Sugar (packed)
1/2 Cup Butter or Margarine
1/4 Cup Light Corn Syrup
1/2 teas. Salt
1/2 teas. Soda
1 teas. Watkins Caramel Extract

Heat oven to 200 degrees. Divide popped corn between 2 un-greased baking pans, 13 x 9 x 2 inches. In sauce pan, heat sugar, butter, corn syrup, caramel extract 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 1 hour, stirring every 15 minutes. Makes about 15

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