6 qts (24 cups) popped popcorn
2 cups packed brown sugar
½ cup light corn syrup
2 sticks melted butter
½ teasp. cream of tartar (don’t omit)
½ teasp. baking soda
1-2 cups peanuts (optional)
Put popped corn into a large roasting pan (or two, may divide, if you only have two smaller ones). Meanwhile, heat sugar, butter, syrup, in larger saucepan – stirring occasionally until bubbly around edges. Continue cooking over medium heat an additional 5 minutes.
Remove from heat. Add remaining ingredients (will bubble up). Pour over corn. Stir. Bake 45 minutes at 300*, stirring every 15 minutes. Spread out on wax paper until cool. Store in closed container or zip-lock baggie.