Crackerjack - cooking recipe

Ingredients

1 c. brown sugar
1/2 c. butter or margarine
1/4 c. Karo light corn syrup
1/2 tsp. salt
1/8 tsp. cream of tartar
3 qt. freshly popped popcorn (unsalted)

Preparation

Cook the first 5 ingredients over medium heat to 260\u00b0 on a candy thermometer (hard ball stage).
Working quickly, pour over the popcorn and mix well.
Spread corn flat on a cookie sheet and bake at 200\u00b0 for 1 hour, stirring 3 times during the baking. Makes 3 quarts of Crackerjack.