Caramel Corn

Ingredients:

6 quarts popped corn
1/4 tsp. cream of tartar
2 cups brown sugar
1 tsp. salt
1/2 cup light corn syrup
1 tsp. baking soda
1 cup margarine

Pop corn immediately before making syrup so that corn is fresh and crisp. Pour
into a large pan or soup kettle. Set aside. In a separate 3 quart heavy bottom
saucepan combine brown sugar, corn syrup, margarine, cream of tartar and salt.

Bring to a rapid boil, stirring constantly, and cook until mixture registers 260oF on your candy thermometer. Remove pan from heat and stir in soda until well mixed.

Then pour in a thin stream quickly over popped corn, stirring and lifting with two forks to coat kernels. Pour coated corn into a buttered roasting pan and bake in preheated 200oF oven 50-60 minutes. Remove pan from oven several times during baking process to stir corn.