Ingredients
Scale
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5 quarts popped corn
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2 cups sugar
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1/2 cup light corn syrup (Karo)
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1-1/2 cups water
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1/2 teaspoon salt
- 1 teaspoon vinegar
Instructions
- 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.
Notes
Wrap individual popcorn balls in plastic wrap to retain crispness.
