2 c. sugar
5 tbsp. water
1/8 tsp. cream of tartar
1/3 c. molasses
2 tbsp. butter
1 tsp. vanilla
1 qt. freshly popped corn

Mix sugar, water, cream of tartar and molasses in a saucepan and cook to 250 degrees on candy thermometer. Remove from heat; cool 2 minutes and add butter and vanilla. Stir, then add popcorn and stir again until it is all mixed through. Pour on a buttered cookie sheet and when cool enough to handle, moisten hands and roll mixture into balls, 1/2 cup for each ball. You'll get 8 balls.