6 qt. popped corn (generous qts.)

1/2 c. butter
2/3 c. Karo (either light or dark)
1 tsp. salt
2/3 c. water
2 c. brown sugar

Cook until syrup holds its shape when dropped from a spoon into cold water but is still soft. Add 1 1/2 teaspoons vanilla. Pour cooked syrup over popcorn. Stir until corn is well covered and cooked somewhat. Dip hands into cold water. Shape corn into balls. Wrap balls with Saran.