Popcorn Balls

Every Halloween, when I was a girl, these popcorn balls were my favorite treat in my trick or treat bag.
Mary Lou was a neighbor and my friend's mom. She passed away in 2010. She shared her (hand written) recipe with my sister and me in 2007 because she knew we loved them. 
I've adapted the recipe slightly. I use unsalted butter instead of margarine and added salt. 
It's best to have a candy thermometer for this. 

(I realized (this morning) that I mistakenly doubled the amount of popcorn when I made these yesterday! Good news- they were still delicious! I have corrected the recipe.
Mary Lou's original recipe calls for 3 quarts of popped corn. I think 4 quarts is fine. I got 15 balls out of my mistake yesterday. 
3 quarts, 4 quarts...even 6 quarts...oops!...it's all good!)  

Mary Lou's Popcorn Balls

4 quarts popcorn (popped) (1/2 cup un-popped kernels equals 4 quarts popped)

1 cup sugar

1/3 cup white syrup (Karo)

1/3 cup water

1/4 cup (half a stick) unsalted butter

1/2 teaspoon kosher salt

1 teaspoon vanilla

Pop corn and place in a bowl large enough for mixing. Remove any un-popped kernels. 

Set aside.

Mix sugar, corn syrup, water, butter, and salt in a medium saucepan. Cook, stirring until sugar is dissolved.

Continue cooking without stirring until syrup mixture reaches 235 degrees F on a candy thermometer.

This takes about 15 minutes cooking at medium-high heat. It should be bubbling during the whole time.

Remove from heat.

Add vanilla and stir only enough to mix it through the hot syrup.

Pour the cooked syrup over the popcorn and mix well.

Wet hands slightly and shape corn into balls, using only enough pressure to make the balls stick together. (Have a cup of water ready to re-wet hands as needed.)
Place on a sheet pan lined with wax paper.
Wrap individually in plastic wrap.

Makes about 12 medium balls.

My husband helped form the balls while I took photos.