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Categories:Viewed: 45 - Published at: 8 years ago
Ingredients
- 1 c. brown sugar
- 1 c. white corn syrup
- 1 Tbsp. water
- 1 tsp. salt
- 1 tsp. baking soda
- 4 Tbsp. melted butter
- popped corn (no salt or butter)
Method
- In a medium saucepan, cook all but the last 2 ingredients to the hard ball stage on the candy thermometer (270°).
- Just before removing this from the heat, stir in the soda and butter.
- Pour this hot mixture over popped corn which you keep warm in the oven. We usually made enough to fill a water-bath canning kettle 3/4 full.
- Quickly stir the corn to coat evenly and turn out on a table to cool.
- Store airtight.
