Betsey's mother was very particular about having her use only the corn that popped perfectly; the imperfect corn was thrown away.
While Betsey was popping the corn, the butter had been standing in a large bowl in the warm kitchen, so that it was soft and creamy (mother said it was not so nice if you let the butter melt to oil), and while the corn was still warm, Betsey added it to the creamy butter, stirring all the time, then with the salt shaker she shook the fine salt through the corn.
This buttered corn was so good it was quickly eaten, so Betsey often made double quantity, and many a cold winter's day she and her dearest friend popped corn. Sometimes Betsey made
Brown Sugar Popcorn Candy
| Sugar (brown), | 2 cups |
| Water, | 6 tablespoons |
| Butter, | 2 tablespoons |
| Corn (not popped), | 1 cup |
A saucepan containing the sugar, water and butter was placed on the back of the stove to melt the ingredients while Betsey popped the corn, one half a cup at a time. While the candy was cooking she carefully picked over the corn, using only the kernels that were perfectly popped, and put them in a large saucepan at the back of the stove.
When the candy became brittle as soon as a little was dropped in cold water, Betsey poured it over the corn, stirred and mixed it well, removed from fire and continued to stir until the candy cooled a little.
It was then poured into a buttered pan, a heavy weight placed on the top (mother had to show her how) and as soon as it was cold Betsey cut it into bars with a very sharp knife. Sometimes the knife would stick while cutting, but mother said if she would dip the blade in water now and then she would find it much easier.