2 c. packed brown sugar
1/2 c. dark corn syrup
1 c. butter
1/2 tsp. cream of tartar
1 tsp. baking soda
6 qt. popped corn

Combine brown sugar, syrup, butter and cream of tartar in saucepan and bring to hard boil, stirring until sugar is melted. Boil 5 minutes. Remove from heat and add soda; stir well. Pour over popped corn and mix well. Place in roaster pan and bake in preheated oven at 250°F for 1 hour. Store in airtight container.

Pop your corn in air popper or in microwave.