3 quarts popped corn
1 cup brown sugar, firmly packed
1/2 cup butter
1/4 cup corn syrup
1/2 teaspoon salt
1/8 teaspoon cream of tartar
Preheat oven to 200 degrees F.
Cook all except popped corn over medium heat to 260 degrees F or hard
ball stage. Boil slowly. Pour over popped corn. Bake for 1 hour,
stirring 3 times during baking. Let cool.
Monday, August 11, 2008