Ingredients

6 Cup popped corn
1 Cup butter
1/2 Cup white syrup
2 Cup dark brown sugar
1 Teaspoon baking soda
scant 1/2 teaspoon cream of tartar
1 Teaspoon vanilla

Instructions

Sort corn for old maids or hard-centered kernels. Place popped corn in a large greased roaster. Keep warm in a 225-degree oven while making the syrup. Bring the butter, syrup and brown sugar to a firm ball stage, about 4 minutes. Remove from heat, add baking soda, cream of tartar and vanilla. Mix well. (It will foam.) Pour warm syrup over popped corn and stir carefully, covering kernels as well as you can. Place in oven for15 minutes. Remove from oven, stir carefully and return to oven. Repeat this twice. Turn out onto 2 large cookie sheets. Break into kernels or small bunches. Let cool.

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