Sister Mable's Caramel Corn
                   We have no idea
              who Sister Mable is or was

2 C        light brown sugar, firmly packed
1/2 C     light corn syrup
1/2 lb.    unsalted butter
1/4 tsp.  Cream of Tarter
1  tsp.    salt
1  tsp.    baking soda
6 quarts popped popcorn  (I used 4 Q)
              You 'll need a candy thermometer,
               saucepan and large roasting pan to hold
               and mix the caramel onto the pop corn.
                  Preheat oven to 200 degrees 

        In a 2 1/2 - 3 quart saucepan, combine sugar, syrup,
    butter, cream of tarter and salt. No baking soda yet
       Heat to boiling, over med/high heat, stirring constantly.
    Continue to stir boiling mixture until it reaches 260 degrees.
       Remove from heat and, still stirring, add the baking soda,
      quickly and thoroughly. It will bubble and increase in volume
     very fast.  Very, very fast.
        Pour caramel mixture over the pop corn and mix gently but
      quickly until all kernels are covered
          Bake, uncovered, at 200 degrees for one hour, stirring every 20 minutes.
      Turn out onto wax paper (that's all they had back then.  I break it up onto two cookie sheets) and allow
      to cool completely.
         Break apart and store in a tightly covered container.
In theory, it will keep in an air-tight container for at least three weeks.. But it has never lasted that long....