2 c. butter
2 c. brown sugar
1/2 c. white syrup
1/2 tsp. cream of tartar
1 tsp. baking soda

Cook over low heat the syrup, butter and cream of tartar. Boil 5 minutes. Take off stove and stir in soda. Pour over 16 cups of popped popcorn (2 poppers of corn). Put in roaster pan and pour mixture over corn. Bake at 250 degrees for 30 minutes. Stir every 5 minutes. Butter pan first or spend an hour cleaning it. Spread caramel corn out on tray or paper to cool.