1 1/2 cups sugar
1 teaspoon salt
1 cup water
1/2 teaspoon vanilla (optional)
2 quarts freshly popped corn

In a medium-large heavy saucepan, boil the sugar, water, and salt until the the mixture forms a soft ball when dropped into cold water, or until a candy thermometer registers 238°F. Remove from the heat.

Beat with a wooden spoon or heavy beater until syrup is creamy and lighter in color. Add vanilla while beating (if using).

Before the syrup cools too much, drop in the popcorn and stir quickly until each kernel is coated. Put on a buttered or oiled baking sheet and separate the grains of corn so they don't clump together.

Submitted by: CM