Popcorn Balls - A Special Treat For Halloween! - cooking recipe

Ingredients

7 -9 cups popped corn (preferably not microwave)
FOR DRIZZLY SAUCE
1 cup sugar
1/3 cup water
1/3 cup light corn syrup
1 teaspoon salt
1/4 cup butter
1 teaspoon vanilla

Preparation

Mix sauce ingredients [EXCEPT THE VANILLA!] in a saucepan.
Cook to 250 degrees on a candy thermometer for popcorn balls [or until a few drops form a hard ball when dropped into cold water].
This can be cooked to a lower temp if you are just going to drizzle this over popcorn in a pan for smaller bite-sized pieces - and don't want to break a tooth on the hard-ball caramel.
Remove from heat.
NOW stir in 1 tsp vanilla.
Pour in a thin stream over the popped corn, stirring constantly to mix well.
Shape into balls, if desired.