2 sticks butter
2 c. light brown sugar
1/2 c. white syrup
1/4 tsp. cream of tartar
1 tsp. salt
1 tsp. baking soda
6-7 qts. popped corn

Combine butter, sugar and syrup in saucepan. Bring to boiling point, boil 6 to 8 minutes. Remove from heat. Add cream of tartar, salt and soda; mix well. Pour and stir over popped corn. Spread on cookie sheet and bake in 200 degree oven for 1 hour. Stir every 15 minutes. Freezes well.