Instructions: Put the brown sugar, corn syrup, butter, cream of tartar and salt in a heavy saucepan. Melt over medium heat and bring to a boil. Boil 5 minutes.

remove from heat and add the baking soda. Stir well. Pour over the popped corn and pecans. Stir well. Put in a baking pan and bake at 250 for 30 minutes, stirring occasionally. Pour onto buttered cookie sheets to cool

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