2 c. brown sugar
1 c. sugar
2/3 c. corn syrup
1 c. butter
1 tsp. cream of tartar
1 tsp. baking soda
2 - 3 gal. popped popcorn

Bring first 5 ingredients to boil. Add baking soda and stir as you pour over popped corn. Continue to stir corn to coat evenly.

FOR DRY CARAMEL CORN:

Place coated corn in a large buttered roaster or sheet cake pan. Bake in 200 degree oven for 1 hour. Stir 3 or 4 times during baking. Keep stored in airtight container.