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Lemon Cloud Popcorn - Jennifer Crites

Recipe

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This popcorn was served at Annie Crites' wedding reception.

Ingredients

  • 4.5 quarts popped popcorn (not microwave popcorn)
  • .5 light corn syrup
  • 2 cups granulated sugar
  • 1 tsp salt
  • 1 cup butter
  • 1.5 Tbsp lemon extract
  • 1 tsp baking soda
  • .5 lb Lemon Flavored Candy Coating

Steps

  1. Place popped corn in a large bowl, making sure to remove all unpopped kernels. Set aside.
  2. Prepare two greased (I use coconut oil) 15 x10 x 1 inch baking pans. Set aside.
  3. In a large heavy saucepan, combined sugar, corn syrup, salt, and butter. Bring to a boil over medium to medium high heat. Once to a full boil, cook for five minutes stirring constantly. (290 degrees/soft crack stage on a candy thermometer). Remove from heat and quickly stir in lemon extract and baking soda.
  4. Pour over reserved popcorn. Stir till well coated.
  5. Spread the mixed popcorn evenly into the greased pans. Bake at 225 for one hour, stirring every 20 minutes. Spread out on parchment paper to cool.
  6. Melt and generously drizzle lemon flavored candy coating over cooled popcorn. Once the coating has set, store in airtight containers.
  7. Note: 1/4 cup of unpopped kernels equals about 4 cups of popped corn.
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