Ingredients
4-1/2 quarts popped popcorn2 cups sugar1/2 cup light corn syrup1/2 cup water1 tablespoon lemon extract1/2 teaspoon baking soda1-1/2 teaspoons grated lemon zest
Preparation
Place popcorn in two greased 15x10x1-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 in extract and baking soda. Pour over warm popcorn. Sprinkle with lemon zest; stir until well coated. Store in an airtight container.
