Classic Popcorn Balls
Thanks - Elma D.

Ingredients
20 cups popped popcorn (almost 1 cup unpopped)
2 cups sugar
1 cup water
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon vanilla

Pop the popcorn and then remove all unpopped kernels from popped corn. Now place the popcorn in a large pan, a raosting pan is preferred, in a warm oven around 300 F.

Now take a 2 quart saucepan and butter the sides.
Then combine sugar, water, corn syrup, vinegar and salt.

Cook to 270 degrees to a soft-crack stage, you will want stir frequently as the mixture should boil gently over entire surface. Remove from heat; stir in vanilla.

Pull the popcorn out and slowly pour mixture over hot popcorn. Stir just until mixed.
If you are going to add some unique flavors, drizzle in now.

Butter hands; using buttered cup or large spoon, scoop up popcorn mixture. Shape with buttered hands into 2 1/2 to 3 inch popcorn balls. Makes 13 to 15 popcorn balls.
If you use food service gloves make sure they are buttered as well.

Work quickly and rebutter your hands for each popcorn ball. Place on waxed paper. If you are using additinoal flavoring, drizzle additional flavor on the popcorn balls, and let cool. After 10 - 15 minutes, wrap each in plastic wrap to keep fresh. Remember the syrup mix is HOT and will burn your skin so be careful.