(From Southern Living Magazine)

• 2 cups firmly packed dark brown sugar
• 3/4 cup light corn syrup (white Karo)
• 3/4 cup water
• 1/2 tsp salt
• 1/2 cup butter or margarine
• 1 tsp vanilla
• 6 quarts popped corn

1. Combine sugar, syrup, water and salt in saucepan; cook over low heat, stirring gently, until sugar dissolves.
2. Cook over medium heat, without stirring to hard ball stage (254°).
   • If you don't have a candy thermometer, drip the syrup into a glass of cold water. If it 'strings', that is the 'soft' stage. If it immediately forms little balls, that is the 'hard' stage.
   • Watch carefully and check often. 'Stages' can change within seconds.
   • If you undercook, the balls will be gooey. If you overcook, the syrup will crystalize and you may not be able to form balls. (Deni)
3. Remove from heat, stir in butter and vanilla.
4. Place popped corn in large pan. Pour hot syrup over popped corn, stirring well with a wooden spoon.
5. Grease hands with butter and shape mixture into balls.
6. Place on wax paper to dry.
7. Wrap in plastic wrap, and store in a cool, dry place.

Makes about 2 dozen, depending on size of balls.

(Cotton)