2 c. firmly packed, light brown sugar
1/2 lb. butter
1/2 c. light corn syrup
1/4 tsp. cream of tartar
1 tsp. salt
1 tsp. baking soda
6 qts. popped popcorn
1/2 can of honey roasted peanuts

In 2 1/2 quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to boil, stirring over medium high heat. Stirring constantly, boil rapidly to hardball stage, 260 degrees (about 5 minutes). Remove from heat. Stir in baking soda quickly but thoroughly; pour at once over popcorn in large roasting pan. Dark colored turkey roaster.

Stir gently until all corn is coated. Add nuts and stir again. Bake 200 degrees for 1 hour, stirring 2 to 3 times during baking. Turn out on wax paper; spread apart and cool completely. Break apart; store in tightly covered containers or zip lock bags.