Caramel corn

1. Combine brown sugar, corn syrup, butter, cream of tartar and salt in 2 ½ quart saucepan. Bring to a boil over medium heat, stirring constantly. Cook for 5 minutes or to260 degrees on candy thermometer, hard-ball stage; remove from heat. Stir in baking powder quickly. Pour immediately over popcorn and peanuts in large baking pan; stir to coat well. Bake at 225 degrees for 1 hour, stirring every 15 minutes. Spread out on foil; let stand until cool. Break a apart; store in airtight containers. May omit peanuts if preferred.