Caramel Corn

Directions

1. 1
   Cook to soft ball stage sugar, butter and syrup (238°).
2. 2
   Remove from heat and add soda, salt and cream of tartar, mixing with wooden spoon.
3. 3
   Immediately pour over popped corn and mix well. Pour equal amounts on three cookie sheets with sides.
4. 4
   Bake in a 200° oven for 1 hour, stirring occasionally.
5. 5
   Spread out on foil or wax paper to cool.
6. 6
   Store in tight container.