Homemade Cracker Jack
6 qt. Unseasoned popped popcorn
2 cup Brown sugar
1/2 cup Light corn syrup
2 Sticks butter
1 tsp. Salt
1/4 tsp. Cream of tartar
1 tsp. Baking soda
Preheat over to 200 degrees F. Divide the popcorn between two large
bowls. Oil 2 lipped cookie sheets very well and set aside. In a deep
saucepan, combine 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 min, stirring occasionally, until the
thermometer registers 260 degrees F.(hard ball stage). Remove from the
heat and quickly stir in baking soda. The mixture will foams.

Pour the syrup mixture over the popcorn, half into each bowl. Work
quickly 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 oven and spread popcorn on wax paper to cool, breaking up
the larger pieces, if necessary. Store in airtight container.