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

Boil syrup, butter, sugar, salt and cream of tartar for 5 minutes. Remove from heat and add soda and vanilla. Beat well and pour over corn. Mix and place in 2 (9"x9"x2") cake tins. Bake at 225 degrees for 1 hour. Cool a little and break apart.