2 c. brown sugar
1 c. butter
1/8 tsp. cream of tartar
1/2 c. light corn syrup
1 tsp. baking soda
7 qts. popped corn
1 c. peanuts, optional

Combine first 4 ingredients in a medium sized saucepan. Bring to a boil over medium heat. Boil 4 to 5 minutes. Remove from heat. Stir in baking soda until well blended. Pour over popped corn and toss to coat. Arrange on cookie sheets. Bake on top rack in preheated 200 to 225 degree oven for 1 hour. Stir or turn caramel corn every 15 minutes. Store in airtight containers.