My friend Amanda and I made this on Thursday. It won't last through the weekend. Yummy.
2 cups light brown sugar
1/2 pound butter
1/2 cup white syrup
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
6 quarts popped corn, lightly salted (about 1 cup unpopped)
Bring sugar, butter and syrup to a boil; remove from heat.
Add baking soda and cream of tartar.
Stir well with a wire whisk until foamy.
Pour over popped corn in a large roaster and stir until well coated.
Bake at 250 degrees for 1 hour, stirring every 15 minutes with a wooden spoon.
Remove from oven and turn out onto waxed paper to cool.
Store in tightly sealed container.
