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Popcorn Balls

Fun to make. Fun to eat.
  • 5 quarts popped corn
  • 2 cups sugar
  • 1/2 cup light corn syrup (Karo)
  • 1-1/2 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon vinegar
  • 1/2 teaspoon vanilla extract
Measure popped corn into a large heatproof container. Place in a 300°F to 325°F oven to keep hot and crisp.

Combine sugar, corn syrup, water, salt and vinegar in a small saucepan. Cook, covering with a tight lid for the first few minutes to dissolve sugar crystals, then remove lid and clip a candy thermometer into pan. Cook to 250°F. Add vanilla.

Slowly pour syrup over hot popped corn. Mix well until all the corn is well coated. Butter hands lightly and shape mixture into balls.

Makes 15 to 20 balls.
Note: Wrap individual popcorn balls in plastic wrap to retain crispness.

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