3 quarts Popped Corn
1 cup Sugar
1/3 cup White Corn Syrup
1 cup Water
1/4 tsp Salt
1 tsp Vanilla Extract
Food Coloring (Optional)
Discard all unpopped kernels of corn. Put the popped corn into a large pan. In saucepan, cook sugar, syrup and water to the crack stage, or 270 degrees. Add salt and vanilla and food coloring (if desired). Pour slowly over the corn, stirring with a spoon so that all kernels will be evenly coated. With lightly buttered hands, shape the corn into balls and lay on waxed paper to cool.
I like to wrap my popcorn balls in clear cellophane and tie the top with curling ribbon in holiday colors and have a huge holiday bowl of popcorn balls sitting out for guests to enjoy.
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