1 cup sugar
1/3 cup white corn syrup
1/3 cup water
1/4 cup butter
3/4 tsp. salt
3/4 tsp. vanilla
3 quarts popped corn
Preparation:
Stir and cook sugar, corn syrup, water, butter and salt until sugar is dissolved. Continue cooking without stirring until syrup forms a brittle ball in cold water (270°). Add vanilla. Pour syrup slowly over popped corn; mix well to coat every kernel. Grease hands with butter before shaping in balls. Makes 12 medium-sized balls.
Variation:
Nuts, candied cherries or raisins may be added before combining with syrup.
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