6 quarts popped corn (24 cups)

SYRUP:

2 cups firmly packed dark brown sugar
3/4 cup light corn syrup (Karo)
3/4 cup water
1/2 tsp. salt
1/2 cup (1 stick) butter, melted
1 tsp. vanilla extract

Combine sugar, corn syrup, water, and salt in a saucepan; cook over low heat, stirring gently, until sugar dissolves. Cook over medium heat, without stirring, to hard ball stage (254°F on candy thermometer). Remove from heat and stir in butter and vanilla.

Place popped corn in a large pan. Pour hot syrup over top, stirring well with a wooden spoon. Grease hands with butter, and shape mixture into balls. Place on wax paper to dry. Wrap in Saran or plastic wrap, and store in a cool, dry place.

Makes about 2 dozen.

Note: Use of a candy thermometer is recommended.

Submitted by: Patricia Coleman