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Lemon Cloud Popcorn

4-1/2 quarts popped popcorn
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1 tablespoon lemon extract
1/2 teaspoon baking soda
1-1/2 teaspoons grated lemon peel

Place popcorn in two greased 15-in. x 10-in. x 1-in. baking pans.
Keep warm in a 225° oven. Meanwhile, in a heavy saucepan,
combine sugar, corn syrup and water; bring to a boil over medium
heat. Stir occasionally until mixture reaches 290° on a candy
thermometer (soft-crack stage). Remove from the heat; quickly stir

Printed from tasteofhome.com May 11, 2008

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Lemon Cloud Popcorn cont.

in extract and baking soda. Pour over warm popcorn. Sprinkle with
lemon peel; stir until well coated. Store in an airtight container.
Editor's Note: 1/2 cup of unpopped kernels equals about 4 cups
popped popcorn.

Yield: 5 quarts.