Popcorn Balls

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   Combine corn syrup, sugar, water, salt in a heavy bottomed saucepan. Place over low heat, stirring until it begins to boil. Cook without stirring until it reaches 270 degrees on a candy thermometer, (hard ball stage). Remove from the heat and add the butter, vanilla and any food coloring you might decide to use. Stir only enough to combine the ingredients. Then, pour over the popcorn in a large bowl (I use a big turkey roasting pan). Mix until every popped kernel is covered. Form into baseball size balls, about 2 1/2 inches, and you should get between 18 and 24 balls. Let them sit out on waxed paper until they are set. Then wrap in waxed paper or plastic wrap. Store in an air tight canister or tightly wrapped. Can be refrigerated, best if kept room temperature and eaten within a day or two. Use some extra soft butter on your hands to form the balls so the mixture doesn't stick so much. BE CAREFUL.. the hot sugar mixture can and probably WILL burn.

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