Instructions:

Lemon Cloud Popcorn

4 1/2 quarts popped popcorn
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
1 tablespoon lemon extract
1/2 teaspoon baking soda
1 1/2 teaspoons grated lemon peel

Place popcorn in 2 greased 15 x 10-inch baking pans. Keep warm in a 225 degree F 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 degrees F 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 peel; stir until well coated. Store in an airtight container.

Yields 5 quarts.