Carmel Corn

2 cups brown sugar
½ cup corn syrup
1 cup margarine
dash of salt
¼ tsp cream of tarter
½ tsp baking soda
6qts popped corn
Peanuts (optional)

Mix sugar, corn syrup, salt & cram of tartar. Bring to a boil, cook 5 minutes. Remove from heat and add soda. Beat down and pour over popped corn in vary large pan(or clean kitchen sink) spread carmel corn on greased cookie sheets. Bake 1 hour in 200* oven. Worth the mess and it’s fun!

Mary Lou Higbee