6 quarts plain, popped popcorn
1/2 cup light corn syrup
2 cups brown sugar
1 cup margarine
1/8 teaspoon cream of tartar
Mix brown sugar, margarine and syrup together.
Add cream of tartar, bring to a boil and let boil five minutes. Stir constantly to prevent scorching.
Immediately pour the hot syrup over the popped popcorn and mix well.
Place popcorn mixture into shallow pans.
Bake at 225 ° for 1 hour.
Stir the mixture every 15 minutes to maintain uniform cooking.
Add your favorite unsalted nut, such as macadamia, peanut, almond, cashew or walnut to the mix before baking.
6 soft flour tortillas
2 teaspoons vegetable oil
Powdered sugar
Warm the tortillas. Fold each tortilla as you would a piece of paper, into a cuttable snowflake pattern. (See hundreds of patterns at Paper Snowflakes for Children)
Use clean scissors, or a sharp knife, and cut designs into your tortillas.
Carefully unfold each tortilla and brush lightly (both sides) with vegetable oil.
Place the tortillas on a non-stick or greased baking sheet.
Bake at 400 ° for 7-8 minutes or until lightly browned.
Coat lightly with powdered sugar while the tortilla snowflakes are still warm.