Syracuse Style Caramel Corn - cooking recipe

Ingredients

2 c. light brown sugar
1/2 c. light corn syrup
1/2 lb. butter or margarine
1/4 tsp. cream of tartar
1 tsp. salt
1 tsp. baking soda
6 qt. popped corn

Preparation

Combine sugar, corn syrup, butter, cream of tartar and salt. Bring to boil, stirring constantly.
Boil rapidly for 5 minutes, stirring constantly.
Remove from heat.
Stir in baking soda thoroughly and quickly.
Pour at once over popped corn in large (I use disposable) roasting pan.
Stir gently until all kernels are coated.
Bake at 200\u00b0 for 1 hour.
Stir 2 to 3 times during baking. Turn at once on wax paper, spread apart and cool.
Store in tightly covered container.