1 cup sugar
1/3 cup corn syrup
1/3 cup water
1/4 cup (1/2 stick) butter
1/2 tsp. salt
1/2 tsp. vanilla
3 quart popped popcorn

Combine sugar, corn syrup, water, butter and salt. Cook, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, until syrup reaches 270°F or forms a brittle ball when dropped in cold water. Add vanilla. Pour syrup over popped corn. Mix thoroughly to cover all kernels. Grease hands with butter and shape into balls.

Cooks Note: Use of a candy thermometer is recommended.