2 qt. popped corn
2/3 c. sugar
1/3 c. light corn syrup
1/3 c. water
1/4 c. butter
1/8 tsp. salt
1 tsp. vanilla

Preheat oven to 250 degrees. Put popcorn in large roaster pan at least 4 inches deep. Warm pan with popcorn in the oven to prevent sticking and hardening of the syrup. Combine sugar, corn syrup, water, butter and salt in a saucepan. Stir over medium heat until sugar is dissolved.

Cook until mixture reaches 250 degrees on a candy thermometer. Continue to stir frequently. Remove popcorn from oven. Pour syrup over popcorn, stirring well. Use well buttered hands or lightly oiled gloved hands to form corn into balls. Work quickly. Makes 8 balls (150-200 calories per ball.)

Variations: Use garlic salt in place of regular salt. Add assorted extracts to syrup (banana, blueberry, etc.)