1 C. sugar
1/3 C. white corn syrup
1/3 C. water
1/4 C. butter
3/4 tsp. salt
1 tsp. vanilla
16 C. popped corn (4 quarts)
Combine the sugar, syrup, water, butter and salt. Cook to 260° on your candy thermometer. (soft crack). Add vanilla. Pour over the popped corn and stir. Don't dilly dally. Shape into balls. The mixture is quite warm, so work quickly with light hands, but a firm touch. Wrap in plastic.
1/3 C. water
1/4 C. butter
3/4 tsp. salt
1 tsp. vanilla
16 C. popped corn (4 quarts)
Combine the sugar, syrup, water, butter and salt. Cook to 260° on your candy thermometer. (soft crack). Add vanilla. Pour over the popped corn and stir. Don't dilly dally. Shape into balls. The mixture is quite warm, so work quickly with light hands, but a firm touch. Wrap in plastic.
You should get about 12.
I have decided that if you don't have popcorn on your kitchen floor after this, you just aren't making them right. Ha.
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