Caramel Corn - cooking recipe

Ingredients

1 c. brown sugar
1 c. white corn syrup
1 Tbsp. water
1 tsp. salt
1 tsp. baking soda
4 Tbsp. melted butter
popped corn (no salt or butter)

Preparation

In a medium saucepan, cook all but the last 2 ingredients to the hard ball stage on the candy thermometer (270\u00b0).
Just before removing this from the heat, stir in the soda and butter.
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.
Quickly stir the corn to coat evenly and turn out on a table to cool.
Store airtight.