3 quarts popped corn 1 cup brown sugar, firmly packed 1/2 cup butter 1/4 cup corn syrup 1/2 teaspoon salt 1/8 teaspoon cream of tartar
Preheat oven to 200 degrees F.
Cook all except popped corn over medium heat to 260 degrees F or hard ball stage. Boil slowly. Pour over popped corn. Bake for 1 hour, stirring 3 times during baking. Let cool.