Carmel Corn

(doesn't stick to your teeth and isn't rock hard!)

6 qts. popped popcorn
1/2 lb. butter or margarine
2 cups light-brown sugar,
firmly packed 1/4 teaspoon cream of tartar
1/2 cup light corn syrup
1 tsp salt
1 tsp baking soda

Preheat oven to 250 degrees F (121 C). Place popcorn in a large, 4-inch-deep, buttered baking pan. Keep warm in oven. Cut large pieces of wax paper to fit cookie sheet. Lightly butter the wax paper. In a large saucepan, combine brown sugar, corn syrup, butter, cream of tartar and salt. Bring to a boil over medium-high heat, stirring constantly. Continue to stir constantly and boil rapidly until mixture reaches 260 degrees F (127 C) on a candy thermometer, about 5 minutes (wear gloves while stirring). Remove from heat. Stir in baking soda quickly but thoroughly. Remove Popcorn from oven. Pour syrup mixture over popcorn. Stir gently until well coated. Bake at 200 degrees F (93 C) for 1 hour, stirring 2 or 3 times during baking. Turn out at once on wax paper. Spread out and allow to cool completely. Break or cut apart. Store in a tightly covered container.