1/2 c. sugar
1/4 c. butter
1/2 c. light corn syrup
1/2 tsp. salt
Food color (optional)
8 c. popped popcorn

Heat all ingredients except popcorn to simmering in Dutch oven over medium heat, stirring constantly. Stir in popcorn. Cook, stirring constantly, until popcorn is well coated (about 3 minutes). Cool slightly. Dip hands into cold water, shape mixture into 8 (2 1/2 inch) balls. Place on waxed paper, cool completely.

VARIATIONS: Caramel popcorn: Substitute brown sugar for sugar and dark syrup for light. Omit food color.

CHOCOLATE POPCORN: Add 2 tablespoons cocoa with sugar. Omit food color.