Sister Mable'S Caramel Corn

• 2 c. light brown sugar, packed
• 1/2 c. light corn syrup
• 1/2 lb. margarine
• 1/4 tsp. cream of tartar
• 1 tsp. salt
• 1 tsp. baking soda
• 1 c. unpopped popcorn (6 qt. popped gourmet popping corn)

1. In a 2 1/2-quart saucepan, combine brown sugar, corn syrup, margarine, cream of tartar and salt.
2. Bring to a boil, stirring over medium-high heat.
3. Stirring constantly, boil rapidly about 5 minutes until mixture reaches 260u0b0 on candy thermometer.
4. Remove from heat.
5. Stir in baking soda quickly, but thoroughly.
6. Pour at once over popped corn in a large roasting pan.
7. Stir gently until all kernels are coated.
8. Bake at 200u0b0 for 1 hour, stirring 2 or 3 times.
9. Turn out at once onto wax paper.
10. Makes 8 quarts.

light brown sugar, light corn syrup, margarine, cream of tartar, salt, baking soda, gourmet popping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1001188 (may not work)