Instructions: Mix sugar; margarine, syrup, cream of tartar, and salt together in a 2-quart saucepan. Bring to a boil, stirring often and boil for 3 minutes.

Remove from heat; add soda (it will foam up). Keep stirring until soda is well mixed through syrup and foaming dies down a bit. Syrup will turn odd color. Pour over popped corn in a very large bowl or pan.

Mix with a wooden spoon until popcorn is evenly coated with syrup. Put in large pan. Sides need to be high enough so wont spill when stirring. Put in 200 degree oven for 1 1/2 hours: stir every 15 minutes. It will be sticky for a while, but will gradually dry. Take from oven; cool. Store in tight containers or plastic bags.

NOTE: May add a jar of dry roasted peanuts to syrup before pouring over corn.

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