Caramel Corn
Melt butter over medium heat in 3-quart pan. Stir in brown sugar, corn syrup and salt. Stir until boiling begins, then boil for 5 minutes without stirring, keeping heat at medium setting. Stir in baking soda thoroughly (it will foam up a bit). Immediately pour over popped corn in large roasting pan, stirring well with rubber scraper to evenly coat popcorn. Place pan in preheated 200 degree oven for one hour, stirring every 15 minutes. Remove pan from oven and stir continuously for a few minutes as it cools to prevent sticking. (It cools very quickly.) Transfer to waxed-paper-lined containers or directly into mouth.
Fear not: pans clean up VERY easily with a brief soak in hot water.