7 c. popped corn
1 c. sugar
1/3 c. water
1/3 c. light corn syrup
1 tsp. salt
1/4 c. butter
1 tsp. vanilla

Pop corn and set aside. Mix in saucepan the sugar, water, syrup, salt, and butter. Cook to 250 degrees or until a few drops form a hard ball when dropped in cold water. Remove from heat and add vanilla. Pour this syrup in thin stream over popped corn, stirring constantly to mix well. Shape, with buttered hands into balls or any other shape desired. Yield: 12 balls.

NOTE: 1/3 cup red hots may be added to the syrup before cooking.