POPCORN CRISP.

Cook sugar, glucose and water to 280, in the same manner as other candies; then take out thermometer and put in the molasses and butter, and a good pinch of salt, and stir constantly after adding these. Cook until it is very brittle when dropped in water or until you can distinguish it just commencing to burn. Then take off the fire and pour it over about ten quarts of popped corn, stirring it constantly as you pour the syrup over it, so that it will all be covered, and as soon as this is done, it is best to scoop it out of the pan and spread it out on your slab somewhat, so that it will not pack down any, which it would do if you allowed it to remain in the pan. Before pouring this candy on the corn, it is best to have your corn free from all the small hard grains, and put the well popped ones in some very large pan before pouring the syrup over it.