4 qt Popped corn
2 c C and H Brown Sugar
1/2 c Water
3 tb Butter
1/4 ts Salt
Have 4 quarts popped corn ready. Combine 2 cups C and H Brown Sugar, 1/2
cup water, 3 tablespoons butter, and 1/4 teaspoon salt in a large kettle.
Cook to 246 degrees (firm-ball stage). Over low heat, add 1/4 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
