2 c. packed light brown sugar
1/2 c. light corn syrup
1/2 lb. butter
1/4 tsp. cream of tartar
1 tsp. salt
1 tsp. baking soda
6 qts. freshly popped popcorn

In 2 1/2 quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar and salt. Heat to boiling, stirring over medium-high heat. Stirring constantly, boil rapidly to the hard-ball stage, 260 degrees (about 5 minutes). Remove from heat and stir in baking soda quickly but thoroughly and pour at once over popcorn in large roasting pan or baking pan. Stir gently until all kernels are coated. Bake in preheated 200 degree oven for 1 hour, stirring 2 or 3 times during baking. Turn out at once on waxed paper; spread apart and let cool completely. Break apart and store in lightly covered container. Makes 6 quarts.

Tastes Like Cracker Jacks! Experiment putting your favorite nuts in just before pouring over the popped corn.