Stella's Caramel Corn

In a 2 1/2-quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar and salt.

Heat to boiling, stirring over medium-high heat.

Stirring constantly, boil rapidly to hard ball stage (260°), about 5 minutes.

Remove from heat.

Stir in baking soda quickly, but thoroughly and pour at once over popcorn in large roasting or baking pan.

Stir gently until all kernels are coated. Bake in preheated oven for 1 hour, stirring 2 to 3 times during baking.

Turn out at once on waxed paper; spread apart and allow to cool completely.

Break apart and store in tightly covered container.

Makes 6 quarts.