Caramel corn 3

1. Have 4 quarts popped corn ready.
2. Combine 2 cups c and h brown sugar, ½ cup water, 3 tablespoons butter, and ¼ teaspoon salt in a large kettle.
3. Cook to 246 degrees (firm-ball stage).
4. Over low heat, add ¼ teaspoon soda, and stir until it foams up. Add popcorn; stir until well coated.
5. Spread on floured baking sheet or kitchen table; pat lightly, and let cool and harden.
6. Ever so good with milk or with apples.