Hard Carmel Popcorn

From my good friend and neighbor at Wymount, Cindy Clark.


This is excellent!



2 c. brown sugar
1/2 c. light corn syrup
2 sticks butter
1/4 t. cream of tarter
1 t. salt
1 t. baking soda
6 qt. popped popcorn
2 c. nuts (almonds or pecans)-optional

In saucepan combine sugar, corn syrup, butter, cream of tarter, and salt. Heat to boiling, stirring over medium heat. Stirring constantly, boil rapidly to hard ball stage.

Remove from heat. Stir in baking soda quickly, but throughly and pour at once over popcorn and nuts. Stir gently until all kernels are coated.

Spread on two sprayed cookie sheets. Bake at 200 for 1 hour, stirring every 20 minutes. Turn out on waxed paper, spread apart and allow to cool completely. Store in tightly covered container.