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

In a saucepan combine sugar, corn syrup, butter, cream of tartar, and salt. Boil rapidly on medium high heat, stirring constantly until mixture reaches 260 degrees. Remove from heat; stir in soda, stirring to mix thoroughly.

Immediately pour over popped corn in a large bowl, stirring until well coated. Place coated corn in a large buttered roasting pan or sheet cake pan. Bake caramel corn for 1 hour in a preheated 200 degree oven, stirring 3 or 4 times.

Keep in a tightly covered container. If it becomes sticky, place in oven again for a little while. Makes about 6 quarts.