6 qts. popped corn
2 c. brown sugar
1/2 c. dark syrup
2 sticks butter
1/2 tsp. cream of tartar

Boil for 5 minutes the sugar, syrup, butter and cream of tartar. Remove from heat, add 1 teaspoon baking soda. Mix the syrup with popped corn very quickly. Spread on 2 greased cookie sheets. Bake 200 degrees for 1 hour, stirring several times. Store in air tight container.