Instructions: Preheat oven to 200 F. Combine brown sugar, corn syrup, butter, cream of tartar and salt. Bring to a boil in a 2 1/2 quart saucepan, stirring frequently. Cook to hard ball stage (260 F.) over medium-high heat, stirring constantly. Remove from heat. Stir in baking soda quickly but completely. Pour immediately over popped corn and stir to coat. Bake for 1 hour, stirring every 15 minutes. Turn out onto waxed paper to cool. Break apart and store in an airtight container.

Makes 8 quarts.

NOTES : Very good recipe.

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