Caramel Corn

         Yield: 1 Batch
Categories: Candies, Snacks

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