Large roaster pan full of popped corn

2 c. brown sugar
1/2 c. white corn syrup
2 sticks butter
Pinch of cream of tartar
1/4 tsp. salt

Boil above ingredients for 5 minutes in 3 quart pan. Remove from heat and stir in 1 teaspoon baking soda. Pour over popcorn and bake 1 hour, stirring every 15 minutes. (200 degrees) Double recipe for 1 1/2 cups of unpopped corn. Makes about 6 to 8 quarts.

Michael Earles