Method and apparatus for making caramel corn

Claim 1

THE METHOD OF MAKING CARAMEL CORN WHICH INCLUDES: TAKING A ROUND BOTTOM POT AND IMMERSING THE BOTTOM PORTION THEREOF IN HEAT TRANSFER RELATION WITH A LIQUID HEAT TRANSFER MEDIUM WHILE MAINTAINING SAID BOTTOM PORTION PHYSICALLY SEPARATED FROM SAID MEDIUM, TAKING A LUMP OF CARAMEL IN THE SOLID STATE AND FORMED TO DEFINE A BOTTOM PORTION SUBSTANTIALLY COMPLEMENTING THE CONFIGURATION OF THE POT BOTTOM AND PUTTING THE LUMP IN THE KETTLE WITH THE LUMP BOTTOM IN ENGAGEMENT WITH THE POT BOTTOM, HEATING THE HEAT TRANSFER MEDIUM TO UNIFORMLY HEAT THE POT BOTTOM PORTION TO MELT THE LUMP AND RAISE THE TEMPERATURE OF SAME TO MELT THE LUMP AND RAISE THE OF FROM ABOUT 280 TO ABOUT 290 DEGREES F., POURING INTO THE MELTED CARAMEL A SELECTED QUANTITY OF POPPED CORN, STIRRING THE POPPED CORN INTO THE CARAMEL, AND REMOVING THE CARAMEL COATED CORN.