1 c. butter
2 c. brown sugar
1/2 c. light corn syrup
1 tsp. salt
1 tsp. baking soda
1/4 tsp. cream of tartar
1/2 c. peanuts
Approximately 6 qts. popped corn

Combine the first 4 ingredients in a saucepan. Cook to soft ball stage. Add cream of tartar; stir. Add baking soda, stir well (it will foam up). Pour over popcorn and stir to coat well. Spread popcorn onto greased cookie sheets. Bake 1 hour at 200 degrees, stirring every 15 minutes. Spread onto wax paper to dry.

If using salted peanuts, omit the salt.