Title: Caramel corn (c&h)
 Categories: Candies, Snacks
      Yield: 1 Batch
 
      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