Carmel Corn

16 C. popped corn (low or no butter)
2 sticks unsalted real butter
1/2 C.Karo syrup
2 C. white granulated sugar
1 tsp. baking soda
1 tsp. butter flavoring (sold where you'd find the baking extracts)
Spray two large cookie sheets with cooking spray. Preheat oven to 350.  Remove unpopped corn from bowl.  Place in the largest bowl possible. (You need a really big bowl!)
Place butter, sugar and karo in a heavy bottomed pot.  Bring to a boil over medium heat.  Boil 5 minutes.  Stir constantly to avoid burning.
Remove from heat.  Add baking soda and butter flavoring.  Stir well.
Pour over popped corn. Stir with a large spoon.  Be careful to not touch hot sugar.  It BURNS!  Stir well.
Divide popcorn evenly between two cookie sheets.    Carefully stir every 8-10 minutes to bake evenly.  Bake 18-20 minutes.  Pour onto wax paper to cool.  Break into small pieces.