Popcorn Balls
CATEGORIES
INGREDIENTS
  • Servings: 14 popcorn balls
  • 2 cups sugar
  • 1 1/3 cup water
  • 1/2 cup light corn syrup
  • 1 teaspoon vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 18 cups popped corn
DIRECTIONS
  1. In a medium saucepan, combine sugar, water, syrup, vinegar and salt. Cook over high heat until mixture reaches 255°F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour over popped corn, gently tossing to coat. When mixture is cool enough to handle, press popcorn into 3-inch balls with lightly greased hands. Cool completely on wax paper.