Caramel corn (c&h)

Yield: 1 Batch

Measure Ingredient
4 quarts Popped corn
2 cups C and H Brown Sugar
½ cup Water
3 tablespoons Butter
¼ teaspoon Salt

Have 4 quarts popped corn ready. Combine 2 cups C and H Brown Sugar, ½ cup water, 3 tablespoons butter, and ¼ teaspoon salt in a large kettle. Cook to 246 degrees (firm-ball stage). Over low heat, add ¼ teaspoon soda, and stir until it foams up. Add popcorn; stir until well coated. Spread on floured baking sheet or kitchen table; pat lightly, and let cool and harden. Ever so good with milk or with apples.

Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias

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