Popcorn Balls
1 C. unpopped popcorn
1 1/4 C. sugar
1/2 C. light corn syrup
3 T. butter
Pinch of salt
1/2 C. water
Cook sugar, syrup, water, butter and salt until it forms hairlike threads. Use a candy thermometer and cook to 290 degrees. Be careful.
While cooking the liquid, make popcorn — white is best. Salt popcorn to taste. Pour syrup over popcorn and stir with a wooden spoon.
Butter hands generously to avoid being burned. Very quickly, shape popcorn balls just like you make snowballs. Wrap balls immediately in waxed paper squares. Twist end tightly to ensure freshness.
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