6 qt. popcorn, popped
2 c. dark brown sugar
1/2 c. white Karo syrup
1 c. butter
1/4 tsp. salt
1/2 tsp. cream of tartar
1 1/2 tsp. baking soda

Put popcorn in large roasting pan. Boil sugar, syrup, butter, salt, cream of tartar and soda together until hard crack stage is reached, about 5 minutes after full rolling boil is reached.

Pour over popcorn and mix until well blended and all popcorn is covered with syrup. Put in a 200 degree oven and stir every 10 minutes for 1 1/2 hours. Pour out on wax paper and separate kernels with fork. When cool, store in an airtight container.