Carmel Corn
Dorothy Davis

7 quarts popped corn
1/2 Cup butter
1 Cup Brown Sugar
1/4 Cup Corn Syrup
1 teaspoon vinegar
1/2 teaspoon baking soda

Combine butter, brown sugar, corn syrup, and vinegar in a 2 quart casserole.  Microwave on full power 1 1/2 to 2 minutes until syrup comes to a boil.  Boil for 2 minutes.  Remove from oven and stir in baking soda.  Dump popcorn in a clean brown bag.  Pour in syrup and close bag loosely and shake for 1 minute.  Microwave for 1 1/2 minute 3 times and shake in between.  Pour out in pan to cool and eat.