Popcorn Balls

Recipe Ingredients

4		Popped corn
2 cups	396g / 13oz	Sugar
1/2 cup	164g / 5.8oz	Light corn syrup
1/2 cup	118ml	Water
2 teaspoons	10ml	Vanilla extract

Recipe Instructions

Butter a large bowl, place the popcorn in it and set in a warm oven (110 to 120F). Line a counter top with waxed paper or foil. Bring sugar, syrup and water to boil. Wash down sides with a pastry brush dipped in water to avoid sugar granules.

Cook to hard ball stage (264 to 270F). Remove from heat and add vanilla. Poor mixture over popcorn, mixing with a wooden spoon. Butter (or oil) your hands. As soon as the mixture is cool enough to handle, shape it into 12 balls and set on the waxed paper.

When cool, store in an air tight container to keep them from becoming soggy, or wrap them individually in plastic wrap.

IDEAS: Sometimes I add 1/4 teaspoon of almond extract for a different flavor. I've also used colored popcorn.

Source:
James Beard - James Beard's American Cookery

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