3 qt. freshly popped corn
1 c. light corn syrup
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
1/4 tsp. food coloring (optional)

Keep popcorn warm in a 275°F oven. Combine corn syrup, sugar and salt in a heavy 2-quart saucepan. Cook and stir over medium heat until mixture comes to a boil. Cook without stirring for 4 minutes. Remove from heat. Stir in vanilla and food coloring; mix well. Pour syrup slowly over popped corn in a fine stream, mixing with a wooden spoon. When cool enough to handle, but still quite warm, shape into 2 to 2 1/2-inch balls. Don't pack too tightly.

Makes 12 to 18 popcorn balls.