Caramel Popcorn

In saucepan, combine brown sugar, syrup, margarine, cream of tartar and salt.

Bring to a boil, stirring over medium heat. Stirring constantly, boil rapidly about 5 minutes, until mixture reaches 260° on candy thermometer.

Remove from heat.

Stir in baking soda quickly but thoroughly.

Pour at once over popcorn. Stir gently until kernels are coated.

Bake at 200° for 1 hour, stirring 2 or 3 times.

Turn out on wax paper and cool completely. Break into small clusters and store in airtight container.