1 c. white sugar
1/3 c. white corn syrup
1/3 c. water
1/4 c. butter
3/4 tsp. salt
3/4 tsp. vanilla
3 qt. popped corn (or 16 oz. pkg.)

Stir and cook sugar, corn syrup, water, butter and salt until sugar is dissolved. Continue cooking without stirring (270 degrees) until syrup forms a brittle ball in cold water. Add vanilla. Pour syrup slowly over popped corn in a large pan. Mix well to coat every kernel. Grease hands with butter before shaping into balls. Makes 12 medium balls but number depends on size of balls. Nuts: Candied cherries or raisins may be added before combining with syrup.