Caramel Corn

Pop the corn and put into large container or bowl.

In medium saucepan, mix the brown sugar, margarine and light corn syrup. Bring to a rolling boil.

Continue cooking for 1 more minute. This is called the soft ball stage.

To test, take off heat. After 1 minute, put small amount of mixture into a cup that is filled with cold water.

If you can form it into a ball, it is ready.

Remove from heat and add, quickly, the soda, salt, cream of tartar and the vanilla.

Mix quickly and pour over the popped corn.

Stir well to coat each kernel.

Place in flat pans and bake 1 hour at 250°, stirring occasionally.

This keeps well 2 to 3 weeks of stored in tightly covered container after cooling.