You will need: Saucepan, candy thermometer, and large bowl. butter for greasing. Store each ball tightly closed in plastic wrap up to 2 weeks.

3-4 drops food coloring
1 c. sugar
2/3 c. water
2/3 c. white corn syrup
2 tsp. vanilla extract
14 c. popped corn

Place sugar, syrup and water in saucepan over medium heat. Stir frequently to the "soft crack" stage (280 candy thermometer or 254 degree others). Remove from heat. IMMEDIATELY add food coloring and vanilla. Mix well. QUICKLY pour syrup over popped corn in large greased bowl. Stir with fork covering most pieces of popcorn.

Working quickly with greased hands and greasing as necessary. Scoop up enough corn to form a ball. Shape into ball and place on waxed paper. Cool thoroughly before storing. Use colors that go with certain holidays. They're fun to make and eat!