• 1½ cups brown sugar
• 6 tablespoons water
• 2 tablespoons butter
• 6 cups white popped corn

Directions

Combine the sugar, water, and butter in a saucepan over moderate heat and bring to a boil.

Cook covered for 2 to 3 minutes, until the steam has washed sugar crystals from the des of the pan.

Cook uncovered, without stirring, until the mixture reaches the soft-ball stage
(234 ° F).

Pour the syrup over the popped corn in a large mixing bowl and stir gently with a wooden spoon.