Ingredients
• 2 quarts plain popped corn
• 1/2 cup water
• 1 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup butter
• 1/4 tsp. salt
• 1 Tbsp. Watkins Vanilla Extract
• Watkins Food Coloring, as desired
Directions
Measure popcorn into a large, lightly buttered bowl; set aside. Butter the sides of a medium saucepan. Combine water, sugar, corn syrup, butter, and salt in saucepan. Using a candy thermometer, cook, stirring constantly, until the mixture registers 238F (soft ball stage). Remove syrup from heat; quickly stir in extract and food color. Pour syrup over popped corn; stir until well coated. Allow the mixture to stand until it can be easily handled. Butter hands lightly and shape into three-inch balls. Wrap each in clear plastic wrap. Makes 12-14 popcorn balls. Note: Also good using other Watkins Extracts.
