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 qts. popped corn
2 c. whole pecans (optional)

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, mixing 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 preheated 200 degree oven, stirring 3 or 4 times. Cool; keep in a tightly covered container. If it becomes sticky, place in oven again for a little while. Makes about 6 quarts.