---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Crackerjack
 Categories: Appetizers
      Yield: 1 Batch
 
      6 qt Unseasoned popped popcorn
      2 c  Brown sugar
    1/2 c  Light corn syrup
      1 c  Butter
      1 ts Salt
    1/4 ts Cream of tartar
      1 ts Baking soda
 
  Preheat over to 200°F. Divide the popcorn between 2 large bowls.
  Oil two lipped cookie sheets very well and set aside. In a deep
  saucepan, combine the brown sugar, corn syrup, butter, salt, and
  cream of tartar. Insert candy thermometer. Bring to a boil and cook
  the mixture over medium heat for about 5 minutes, stirring
  occasionally, until the thermometer registers 260°F (hard ball
  stage). Remove from the heat and quickly stir in te baking soda.
  The mixture foams up. Pour the syrup mixture over the popcorn, half
  into each bowl. Work quckly to coat all the popcorn with the
  caramel.

  Spread popcorn evenly on the cookie sheets and bake for 1 hour,
  stirring 3 times. Remove from the oven and spread popcorn on wax
  paper to cool, breaking up the larger pieces, if necessary. Store
  in airtight container.

  Storing it would never be a problem in my house, eat it up to
  fast!
 
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