Popcorn Crisp

• 1/2 lb. popcorn (1 c.)
• 1 1/2 c. white sugar
• 1 c. brown sugar
• 1/2 c. glucose or 5/8 c. white syrup
• 3/4 c. water
• 1 tsp. salt
• 1/2 cube butter
• 1 tsp. soda
• 1 tsp. vanilla

1. Pop popcorn and put in a large kettle in a moderate oven, 300u0b0.
2. Bring to boil white sugar, brown sugar, glucose and water; wash sides down and add salt.
3. Cook to 300u0b0 and add butter.
4. When butter is well mixed in, take off the fire and add soda.
5. Mix with vanilla.
6. Stir in well.
7. Take the corn out of oven.
8. Set on warm part of stove.
9. Scrape all the syrup into the corn and mix the whole thing together.
10. Pour on a cold dry slab or wax paper. Spread out while hot.
11. This can be rolled into balls.
12. When cool, break into a size you wish.
13. A great caramel corn.
14. Store in airtight container to prevent corn from getting sticky.

white sugar, brown sugar, glucose, water, salt, butter, soda, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948634 (may not work)