---------- Recipe via Meal-Master (tm) v8.02

     Title: Crackerjack
Categories: Appetizers
     Yield: 1 Servings

     6 qt Unseasoned popped popcorn
     2 c  Brown sugar
   1/2 c  Light corn syrup
     1 c  Butter
     1 ts Salt
   1/4 ts Cream of tartar
     1 ts Baking soda

 Preheat over to 200°F. Divide the popcorn between 2 large bowls.
 Oil two lipped cookie sheets very well and set aside. In a deep
 saucepan, combine the brown sugar, corn syrup, butter, salt, and
 cream of tartar. Insert candy thermometer. Bring to a boil and cook
 the mixture over medium heat for about 5 minutes, stirring
 occasionally, until the thermometer registers 260°F (hard ball
 stage). Remove from the heat and quickly stir in te baking soda.
 The mixture foams up. Pour the syrup mixture over the opocorn, half
 into each bowl. Work quckly to coat all the popcorn with the
 caramel.

 Spread popcorn evenly on the cookie sheets and bake for 1 hour,
 stirring 3 times. Remove from the oven and spread popcorn on wax
 paper to cool, breaking up the larger pieces, if necessary. Store
 in airtight container.

 Storing it would never be a problem in my house, eat it up to
 fast!

-----