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2 sticks butter or margarine
2 c. brown sugar
1/2 c. light corn syrup
pinch of cream of tartar
1 tsp. baking soda
2 (13 x 9-inch) cake pans
filled with popped corn

Mix butter, brown sugar, corn syrup and cream of tartar
in a saucepan and boil 5 minutes. Stir in baking soda and pour
over popped corn. Bake 1 hour at 200 degrees mixing evenly every 15
minutes. Cool on waxed paper immediately.
Recipe makes two 13 x 9-inch cake pans, filled.

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