Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 qt Unseasoned popped popcorn 1 ts Salt
2 c Brown sugar 1/4 ts Cream of tartar
1/2 c Light corn syrup 1 ts Baking soda
2 Sticks butter

Preheat over to 200 deg.F Divide the ppcorn between 2 large bowls.
Oil 2 lipped cookie sheets very well and set aside. In a deep
saucepan, comb8ine the brown sugar, corn syrup, butter, salt and
cream of tartar. Insert candy thermometer. Bring to a boil and cook
the mixture over medium heat for about 5 min, stirring occasionally,
until the therm. registers 260 degF.(hard ball stage). Remove from
the heat and quickly stir in te baking soda. The mixture foams up.
Pour the syrup mixture over the opocorn, half into each bowl. Work
quckly to coat all the popcorn with the caramel.
Spread popcorn evenly on the cookie sheets and bake for 1 hour,
stirring 3 times. Remove from the oven and spread popcorn on wax
paper to cool, breaking up the larger pieces, if necessary. Store in
airtight container. **Storing it would never be a problem in my
house, eat it up to fast!!!

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