Carmel Corn from Emily S

6 qts popped popcorn

2 c light brown sugar

1/2 c light corn syrup

2 sticks butter

1/4 t cream of tartar

1 t salt

1 t baking soda

1 c coarsely chopped pecans (optional)

Preheat oven to 250 degrees.  Place popcorn in a large 4" deep buttered roasting pan.  KEEP WARM IN OVEN.

In a large sauce pan, combine brown sugar, corn syrup, butter, cream of tartar, and salt.  Bring to a boil over medium heat, stirring constantly.  Continue to stir constantly and boil rapidly until the mixture reaches 260 degrees on a candy thermometer (or about 5 minutes).  Remove from heat.

Optional; Stir in pecans and coat well.

Stir in baking soda quickly but thoroughly.  Remove popcorn form oven.  Pour syrup mixture over popcorn.  Stir gently until well coated.

Bake at 200 degrees for 1 hour, stirring 3-4 times during baking.  Spread out and allow to cool.