Fun to make. Fun to eat.
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.
Ready in: 3 Hrs