Cracker Jacks - cooking recipe

Ingredients

6 qt. plain popped popcorn
2 c. brown sugar
1/2 c. light corn syrup
1 c. butter
1 tsp. salt
1/2 tsp. cream of tartar
1 tsp. baking soda

Preparation

Preheat oven to 200\u00b0.
Divide the popcorn between 2 large bowls.
Oil 2 lipped cookie sheets very well and set aside.
In a deep saucepan, combine the brown sugar, corn syrup, butter, salt and cream of tartar.
Insert a candy thermometer.
Bring to a boil and cook the mixture over medium heat for about 5 minutes, stirring occasionally, until syrup reaches 260\u00b0 (hard ball stage). Remove from heat and quickly stir in the baking soda. The mixture foams up.
Pour the syrup over the popcorn, half in each bowl. Work quickly to coat all of the popcorn evenly with the caramel syrup. Spread popcorn evenly on the cookie sheets and bake for 1 hour, stirring 3 times. Remove from the oven and spread popcorn on waxed paper to cool, breaking up the larger pieces, if necessary. Store in airtight containers.
Makes 6 quarts.