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