1 c. sugar
1/3 c. white Karo
1/3 c. water
1/4 c. butter
3/4 tsp. salt
3/4 tsp. vanilla
3 qt. unseasoned popcorn

Place sugar, Karo, water, butter and salt; set over heat. Stir until sugar dissolves. Continue cooking without stirring until syrup forms a brittle ball in cold water (270 degrees). Remove from stove. Add vanilla and stir.

Place corn in bowl and cover with syrup. Butter hands and form popped corn into balls. (When balls are cool, can wrap in colored cellophane.)