Caramel Corn

Directions

1. 1
   In a medium saucepan, cook all but the last 2 ingredients to the hard ball stage on the candy thermometer (270°).
2. 2
   Just before removing this from the heat, stir in the soda and butter.
3. 3
   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.
4. 4
   Quickly stir the corn to coat evenly and turn out on a table to cool.
5. 5
   Store airtight.