8 c. popped corn
1 c. sugar
1/3 c. light corn syrup
1/3 c. hot water
1/8 tsp. salt
1/2 tsp. vanilla
1 lb. chocolate coating (candy melts)

Measure popped corn into large bowl. In a small saucepan, combine sugar, syrup, water and salt. Cover tightly and bring to a rolling boil. Remove lid and add a thermometer. Cook to 270°F. Remove from heat and stir in vanilla. Pour cooked syrup over the popped corn, stirring to coat corn. Cool completely, then run through a food chopper. Melt chocolate coating in top of a double boiler. Stir ground popcorn into chocolate, using as much popcorn as the chocolate will hold. Pack into chocolate-lined molds or roll out between waxed paper and cut into shapes with cookie cutters or a knife.

Yield: about 50 pieces.