6 to 7 qts. popped corn
1/2 c. white corn syrup
1/2 tsp. baking soda
2 sticks butter butter
2 c. brown sugar
Pinch cream of tartar

Pop corn. Heat butter, sugar and corn syrup in pan. Cook until sugar is completely dissolved. Remove from heat. Add soda and cream of tartar. Pour over popped corn and mix well. Put in shallow pans and bake in a 250 degree oven for 1 hour, stirring occasionally (3 times). Cool.

This will keep for 2 to 3 weeks. Store in airtight container. NOTE: If you like peanuts in your cracker jacks, add some before baking.