12 c. popped corn (3 qts.)
1 c. packed light brown sugar
1/2 c. butter
1/4 c. honey
1/2 tsp. salt
1/4 tsp. cream of tartar
1/2 tsp. baking soda
2 tbsp. frozen orange juice concentrate, thawed

Place popped corn in greased 13x9x2 inch baking pan. Place in preheated 250 degree oven to keep warm. Line large cookie sheet with greased waxed paper; set aside.

In large saucepan over medium heat, stirring constantly, bring to boil sugar, butter, honey, salt and cream of tartar. Boil, stirring constantly, 5 minutes, or until candy thermometer registers 260 degrees (hard ball stage) or until small amount dropped into very cold water forms a ball. Remove from heat; stir in baking soda quickly and thoroughly.

Stir in orange juice concentrate. Pour over warm corn; stir to coat well. Meanwhile increase oven temperature to 350 degrees. Return to oven. Bake stirring occasionally, 20 minutes or until crisp and golden. Spread out on prepared cookie sheet. Cool completely; break apart. Store tightly covered. Makes 12 cups.