6 qts. popped corn
2 c. brown sugar
1/2 c. dark syrup
1 stick butter
1/2 tsp. cream of tartar

Boil for 5 minutes the sugar, syrup, butter and cream of tartar. Remove from heat, add 1/2 teaspoon baking soda; mix well. Pour hot syrup over popped corn very quickly. Spread on greased cookie sheet. Bake at 200 degrees, stirring often. Cool and store in air tight container.