Instructions: Mix the brown sugar corn syrup butter cream of tartar and salt in a saucepan. Boil rapidly, stirring constantly until mixture reaches 260 degrees. Remove
from heat. Stir in: baking soda. Stir mixture thoroughly and pour immediately over popped corn. Stir until all of the corn is covered. Pour out in a large buttered roasting pan. Bake the caramel corn for 1 hour at 200 degrees, stirring 3 or 4 times to break apart. Remove from oven and cool completely, store in a tightly covered container.

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