2 1/2 qts. popped corn
1/2 lb. (28) vanilla caramels
2 tbsp. water
Dash of salt, optional

Keep popped corn hot and crisp in slow oven (300-325 degrees) or microwave. Melt caramels in water in double boiler, stirring frequently. Add salt. Place popped corn in large bowl. Pour caramel sauce over; toss to coat well. Butter hands lightly. Shape popcorn into balls.