Caramel Corn
20 cups of popped popcorn
2 sticks margarine
2 cups light brown sugar
1/2 cup light Karo syrup
1 tsp. salt
1 tsp. vanilla
Pinch of cream of tartar
Put popped popcorn in a greased roaster pan, sifting out unpopped kernels.
Melt margarine in a medium saucepan and stir in brown sugar, Karo syrup, and salt. Bring to a full boil, then boil for 5 minutes, stirring constantly. Remove from heat and add vanilla and cream of tartar. Pour syrup over popped corn and stir.
Bake in a 250o oven for 1 hour, stirring at 15 minutes intervals. Remove from oven, cool, and break apart. Store in air-tight container.