Retro Popcorn Balls

From Hot Off the Griddle #46, December 1995.

INGREDIENTS

• 12 cups popped corn (about 3/4 cup popcorn)
• 1/2 lb. candied cherries, halved
• 2 cups light corn syrup
• 1 tbsp white vinegar
• 1 tsp salt
• 2 tsp vanilla extract

METHOD

1. In greased 8 quart saucepan toss popped corn with cherries until well mixed.
2. In 2 quart saucepan over medium high heat, heat to boiling corn syrup, vinegar and salt, stirring occasionally.
3. Set candy thermometer in place; continue cooking, without stirring, until temperature reaches 250 deg.F. or until a small amount dropped in very cold water forms a hard but pliable ball.
4. Remove syrup mixture from heat and stir in vanilla extract.
5. Slowly pour syrup over popped corn mixture, tossing until kernels are coated.
6. With greased hands, shape mixture into 3-inch balls, using as little pressure as possible so balls will not be too compact. If mixture hardens, place saucepan over very low heat until mixture is pliable.

Makes 12.