Caramel Corn

1. 1

   In 2 1/2-quart saucepan, combine sugar, syrup, margarine, cream of tartar and salt. Bring to boil, stirring, over medium to high heat, stirring constantly. Boil rapidly to hard-ball stage (260u00b0), about 5 minutes. Remove from heat. Stir in baking soda quickly, but thoroughly. Pour at once over popcorn in large roasting or baking pan. Stir gently until all kernels are coated. Bake at 200u00b0 for 1 hour, stirring 2 or 3 times during baking. Turn out at once on wax paper. Spread apart and allow to cool. Break apart. Store in tightly covered container.

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