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2 cups brown sugar
1 cup butter
1/2 cup corn syrup
1 tsp salt
1/2 tsp soda
1/4 tsp cream of tartar
5 to 6 quarts popped corn
1 cup nuts, optional
Mix the brown sugar, butter, syrup, and salt together. Boil 5 minutes. Add the soda and cream of tartar; mix well and pour over the popped corn and nuts, if using.
Bake in a large roaster pan in a 200 - 250 degree oven for 1 hour and 15 minutes. Stir every 15 minutes during baking time. Spread out and cool on waxed paper on cabinet top. Seal in airtight container.