9 cups popped popcorn
1 cup sugar
1/2 cup water
1/4 cup light-colored corn syrup
1/2 tsp vinegar
1/4 tsp salt
1/2 tsp vanilla
Remove any unpopped popcorn kernels. Place popcorn into a greased cookie sheet, and keep in an oven heated to 300F degrees while making the popcorn ball syrup.
Using a heavy large (2-quart) saucepan, butter the sides then combine sugar, water, syrup, vinegar and salt, heating over medium heat until boiling. Stir constantly while heating to dissolve sugar, about five minutes. Using a candy thermometer, reduce to medium heat (will continue to boil), stirring occasionally until candy thermometer reads 250F.
Remove from heat, add vanilla. Pour mixture over the heated popcorn, stirring gently until it is coated. Allow to cool enough for you to be able to handle popcorn mixture without burning your hands. Butter your hands, then shape into 3″ balls, then wrap in plastic wrap.
Yield: 10 popcorn balls