2 c. brown sugar
2 sticks butter
1/2 c. white syrup
1/4 tsp. cream of tartar
1 tsp. baking soda

Boil butter, sugar, and syrup for 6 minutes. Add cream of tartar and soda; stir. Pour over the already popped corn and stir until all corn is coated. Spread on cookie sheet. Bake in oven 1 hour at 200 degrees. Use 4 to 6 quarts of popped corn. (I use 6 quarts.)