6 quarts popcorn popped and cool on large parchment paper covered cookie sheet.
1 cup Karo® Light syrup
1/2 cup sugar
1/2 teaspoon salt
1/4 cup butter
1 t vanilla
Candy thermometer ideal
Add syrup, sugar, and salt in heavy sauce pan and combine. Cook until it reaches soft ball stage* or 235 to 240º. Remove and add butter and vanilla stir and then add to popcorn and toss to evenly coat. When cool enough to handle roll into popcorn balls.
*Softball stage description:At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.
Note: Can add nuts or cinnamon candies when tossing syrup into popcorn.