• 1 cup margarine
• ½ cup light corn syrup
• 2 cups firmly packed light brown Imperial Sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 6–7 quarts popcorn
• ½–1 pound salted peanuts (optional)

1. Lightly grease 2 jelly roll pans (12 x 17 x 1”).
2. Mix margarine, syrup and brown sugar in a 3-quart pot. Bring to a boil and boil for 6 minutes, stirring once. Take off heat and add cream of tartar, salt and baking soda. (Have soda, salt and cream of tartar measured ahead of time in a small cup so you can throw it all in at once.) With a long spoon, mix this until foamy.
3. Pour mixture on popcorn. Mix well and spread on jelly roll pans.
4. Bake for 1 hour in 200°F degree oven. Stir once halfway through baking and again when you remove it from oven. Cool and store.

Hint: Mixture can also be made into popcorn balls if desired.