Candy Coated Popcorn

1 hour | 15 min prep
SERVES 6 -8

4 quarts popped corn ( 8 TBSP uncooked kernels)
1 1/2 cups granulated sugar
1/2 cup light corn syrup
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon flavoring (any flavor, flavor amount can be increased as desired)
liquid food coloring (as desired)

1. Keep freshly-popped corn warm in large baking pan in 200°F oven.
2. Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to boil, stirring constantly. Cook to 250°F without stirring.
3.Remove from heat. After boiling action ceases, add flavoring and color. Add soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn; mix gently to coat corn. Shape into balls or spread onto cookie sheet and break into pieces when cool.
Any flavoring will work well. For the pumpkin flavoring I add 1 t. cinnamon and 1/4 t. cloves. After it has hardened I drizzle white chocolate over it. I really like it.

Other Possibilities:
Grape – Grape Kool-Aid
Pink Lemonade – Kool-Aid
Orange Dreamsicle – orange Kool-Aid, then drizzle white melted chocolate after cooled
Always fun to mix two flavors like blue raspberry and lemonade.