1 c. sugar
1/2 c. white Karo
1/3 c. water
2 tbsp. butter
Salt
1/2 tsp. vanilla

Put sugar, water, syrup, butter and salt in pan. Stir until dissolved. Cook, without stirring until syrup forms a brittle ball in ice water. Add vanilla, pour over 4 quarts of popped corn, stirring constantly. Moisten hands, press into balls.