Title: Caramel corn #6
 Categories: Candy
      Yield: 16 Servings
 
      4 qt Popped corn
      2 c  C and H brown sugar
    1/2 c  Water
      3 tb Butter
    1/4 ts Salt
 
  Date: Sun, 17 Mar 1996 23:27:01 -0500
  
  From: kmeade@ids2.idsonline.com (The Meades) 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
  
  MC-RECIPE@MASTERCOOK.COM
  
  MASTERCOOK RECIPES LIST SERVER