Sister Agnes' Caramel Corn - cooking recipe

Ingredients

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

Preparation

In a 2 1/2-quart saucepan, combine sugar, syrup, butter, cream of tartar and salt.
Bring to boil; stir over medium-high heat. Stir rapidly to hard ball stage, 260\u00b0, for about 5 minutes. Remove from heat.
Stir in baking soda quickly but thoroughly. Pour at once over popcorn in large roasting pan.
Stir gently until all kernels are coated.
Bake at 200\u00b0 for 1 hour.