- 5 quarts popped large kernel corn
- 1 C. margarine
- 2 C. firmly packed brown sugar
- 1/2 C. light corn syrup
- 1/4 tsp. cream of tartar
- 1 tsp. baking soda
Keep popped corn warm in oven set at 200 degrees. Mix margarine, brown sugar, syrup and cream of tartar in a 4 quart saucepan. Bring to a hard rolling boil and cook for 5 minutes, stirring constantly. Remove from heat and stir in soda. Pour over warm popped corn and stir thoroughly to evenly coat corn. Spread corn on 2 cookie sheets. Bake at 200 degrees for 1 hour. Cool. Break apart and store in an airtight container.
Variation: Add peanuts if desired. Can also add 1 tsp. vanilla with baking soda just after mixture is removed from heat.