2 c. sugar
2/3 c. apple juice or water
2/3 c. maple syrup
1/2 c. butter
1 1/2 tsp. salt
1/2 tsp. vanilla
4 qts. warm popped corn (about 8 tbsp. unpopped kernels)
1 c. honey-roasted, unsalted or salted peanuts
1 (8 oz.) pkg. chopped dates, about 1 1/2 c. (opt.)

Combine sugar, apple juice, syrup, butter and salt in heavy saucepan. Bring to a boil, stirring occasionally. Remove sugar from sides of pan with a wet brush.

Cook, without stirring, until mixture reaches 270 degrees, or the soft crack stage, on a candy thermometer. Add vanilla. Combine separately popped corn, peanuts and dates. Pour mixture over popped corn, peanuts and dates. Mix well. Wet or butter hands and shape into 3 inch balls. Yields: 18.