1/2 c. sugar
1/2 c. light corn syrup
1/4 c. butter
2 tbsp. cocoa
1/2 tsp. salt
8 c. popped corn (about 1/2 c. unpopped)

Heat sugar, corn syrup, butter, cocoa and salt to boiling in 4 quart kettle or Dutch oven over medium heat, stirring constantly; remove from heat. Stir in popped corn. Cook and stir until popcorn is coated, about 2 minutes. Cool to lukewarm. Shape into 3 inch balls. Place balls on waxed paper. Cool. For easy shaping, dip hands in cold water from time to time. For chocolate - peanut popcorn balls; stir 1/2 cup salted peanuts into cocoa mixture with the popcorn.