Oven Caramel Corn Recipe from Betty Crocker

I am making this today for Elena to take to a party.  They specified to bring Halloween snacks.
I don't know how easy it is to find this recipe so I thought I would share it.

3  3/4 quarts ( 15 cups) popped corn ( I wouldn't use the bags with oil or butter added.  Just plain!)
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1/2 teaspoon ( tsp) salt
1/2 tsp baking soda ( wait to read before throwing this in!)

Heat oven to 200 F.  Divide popped corn between 2 ungreased baking pans 13 by 9 by 2 inches ( or a roasting pan if you're multiplying the recipe)
Heat sugar,  butter, corn syrup and salt,  stirring occasionally,  until bubbly around the edges.  Continue cooking over medium heat for 5 minutes.  Remove pan from heat and add the baking soda until foamy.  Pour over the popped corn,  stirring until the popcorn is coated.  Bake 1 hour,  stirring every 15 minutes.

Then you'll need to clean your kitchen and wash the floor!  I made the popcorn in a cast iron pan using olive oil, because I ran out of other cooking oils. I have an old flat cover that I put on the pan and keep jiggling it to coat the popcorn and help the heat distribute evenly.