Yield: 1 Batch
|4 quarts||Popped corn|
|2 cups||C and H Brown Sugar|
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