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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


  1. Place popcorn in 2 greased 15 x 10-inch baking pans. Keep warm in a 225 degree F oven.
  2. 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).
  3. Remove from the heat; quickly stir in extract and baking soda. Pour over warm popcorn. Sprinkle with lemon peel; stir until well coated.
  4. Store in an airtight container.

Yields 5 quarts.

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