Katie Green's Gingerbread Carmel Corn

15 cups popped corn
1/2 tsp salt
1 cup butter
2 cups packed brown sugar
1/4 cup corn syrup
1/4 cup light molasses
1 Tbsp ground ginger
1 tsp cinnamon
1/2 tsp baking soda

Preheat oven to 250 degrees. Place popcorn into 2 13x9" pans. Mix together salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a heavy, large saucepan. Heat over medium heat until mixture comes to a boil, stirring frequently. Boil for 5 minutes. Remove pan from heat and mix in baking soda (mixture will foam up). Pour this foamy mixture over popped corn in the prepared pans and mix thoroughly. Bake both pans for one hour, stirring every 15 minutes, until corn is glazed and crisp. Cool completely, then store in airtight containers.