This recipe was typed on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Light Syrup (For Popped corn)

2 c. granulated sugar
1 c. light corn syrup
1 c. water
1/2 c. butter

Cook to 260 degrees (soft crack stage).
Pour over popcorn and mix thoroughly.

The above recipe may be used in an infinite variety of combinations: with food coloring and food flavoring (lemon, maple, cinnamon, wintergreen, etc.), with nuts and candy, chocolate squares, fruits–all added after the syrup is cooked.