"Can'T Stop Eating It" Caramel Corn - cooking recipe

Ingredients

2 c. light brown sugar
1/2 c. light corn syrup
2 sticks margarine
1/4 tsp. cream of tartar
1 tsp. salt
1 tsp. baking soda (add after 260~)
6 qt. popped corn (approximately 1/2 roasting pan full)

Preparation

In large saucepan, combine brown sugar, corn syrup, margarine, cream of tartar and salt.
Bring to a boil, stirring over medium heat.
Stirring constantly, boil until mixture reaches 260\u00b0 on candy thermometer.
Remove from heat and quickly but thoroughly pour over popped corn after stirring in baking soda.
Be sure all kernels are coated.
Bake in 200\u00b0 oven for 1 hour, stirring 2 or 3 times during baking.
Turn out on waxed paper; cool.
Store in tightly covered container.