8 cps popped corn
1 cp sugar
1/2 cp corn sirup
1/4 cp water
1 tbsp butter
1 tsp salt
1 - Put popped corn through coarse knife of food chopper.
2 - Boil sugar, sirup, salt and water to hard ball stage (265-270 degrees F.).
3 - Add butter.
4 - Boil to hard crack stage (285 - 290 degrees F.).
5 - Add popped corn; stir until well blended.
6 - Return to fire for a minute to loosen mixture.
7 - Pour onto well buttered baking sheet.
8 - Roll with rolling pin as thin as possible.
9 - Cut in squares.