4 quarts popped corn
1 cup sugar
1 cup light corn syrup
1/4 cup water
1/4 tsp salt
3 Tbs margarine
1 tsp vanilla
Combine sugar, syrup, water, salt, and margarine in a small pan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture boils.
Continue cooking, without stirring, until 250 degrees is reached on a candy thermometer (hard-ball stage). Remove from heat and add vanilla.
Pour slowly over popped corn in a large bowl and mix to coat every kernel. Work quickly to shape into 4 ” balls. As you’re working with part of the popcorn, you can keep the remainder in a 200 degree oven, so it’ll stay pliable.
Place each ball onto waxed paper to set. Some people get really fancy shmancy and drizzle melted white chocolate on top after they have set, but I’ve never tried it. Guess I’m just not that fancy.