---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CRAKERJACK
  Categories: Appetizers
       Yield: 1 servings
  
       6 qt Unseasoned popped popcorn
       2 c  Brown sugar
     1/2 c  Light corn syrup
       2    Sticks butter
       1 ts Salt
     1/4 ts Cream of tartar
       1 ts Baking soda
  
   Preheat over to 200 deg.F Divide the ppcorn between 2
   large bowls. Oil 2 lipped cookie sheets very well and
   set aside. In a deep saucepan, comb8ine 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 min, stirring
   occasionally, until the therm. registers 260
   degF.(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!!!
  
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