6 qts. freshly popped corn
2 tbsp. butter
2 cupfuls granulated sugar
1 cupful water
1 tsp. vanilla

Pick over corn, discarding all hard kernels and put the perfect morsels into shallow pans and crisp in a slow oven while preparing syrup. Melt butter in saucepan, add sugar and water, and stir until dissolved. Boil until the syrup spins a good thread from the spoon (300 degrees on candy thermometer) or forms a hard ball when tested in cold water. Add vanilla and pour over the popcorn. Stir until every kernel is sugar coated and separated. Syrup may be tinted red, green or yellow to give variation.