6 qts. popped corn
2 c. brown sugar
1/2 c. dark Karo syrup
2 sticks butter
1/2 tsp. cream of tartar
1/2 tsp. baking soda

Pop the corn. Boil sugar, Karo, butter and cream of tartar for 5 minutes. Remove from heat and add soda. Pour over popped corn. Spread on cookie sheets.

Preheat oven to 200 degrees for 5 minutes. Turn off heat and leave caramel corn on cookie sheets in oven for 2 hours. Store in airtight containers.