Preheat oven to 200 degrees F. Divide the popcorn & peanuts between two large bowls. Oil 2 lipped cookie sheets very well & set aside. In a deep saucepan combine brown sugar, corn syrup, butter, salt, & cream of tartar. Insert candy thermometer. Bring to a boil & cook the mixture over medium heat for about 5 min, stirring occasionally, until the thermometer registers 260 degrees F. (hard ball stage). Remove from the heat & quickly stir in baking soda. The mixture will foam. Pour the syrup mixture over the popcorn & peanuts, half in each bowl. Work quickly to coat all the popcorn with the caramel. Spread popcorn evenly on the cookie sheets & bake for 1 hour, stirring 3 times. Remove from oven & spread on wax paper to cool, breaking up the larger pieces, if necessary. Store in airtight containers.
*Don't forget to add a prize:)