1/3 c. water
1 c. sugar
1/3 c. light corn syrup
4 tbsp. butter
Dash of salt
1/2 tsp. vanilla
4 qts. popped corn

Combine water, sugar, syrup, butter and salt in heavy saucepan. Cook over low heat until sugar dissolves. Continue cooking to hard ball stage (260 degrees). Remove from heat; add vanilla.

Pour slowly over popped corn. Butter hands and shape popcorn into ball as soon as cool enough to handle. Wrap individually in wax paper or colored cellophane.

Colored Popcorn Balls: After making syrup for Perfect Popcorn Balls, stir in 5 drips liquid food coloring. Pour immediately over popped corn, stirring gently until it is evenly covered. Butter hands and shape popcorn into balls as soon as it is cool enough to handle.

Crispy Cereal Bars: Follow directions for melted marshmallows and butter in Perfect Popcorn Balls recipe. Pour melted marshmallow mixture over 6 cups crisped rice cereal. Press into pan; cut into bars when cool.