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3 quarts popped corn
1 cup brown sugar, firmly packed
1/2 cup butter
1/4 cup corn syrup
1/2 teaspoon salt
1/8 teaspoon cream of tartar
Heat oven to 200 degrees F.
Cook all except popped corn over medium heat to 260 degrees F or hard ball
stage. Boil slowly. Pour over popped corn. Bake for 1 hour, stirring 3 times
during baking. Let cool.
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