Ingredients

Instructions

  1. Mix sauce ingredients [EXCEPT THE VANILLA!] in a saucepan.
  2. Cook to 250 degrees on a candy thermometer for popcorn balls [or until a few drops form a hard ball when dropped into cold water].
  3. This can be cooked to a lower temp if you are just going to drizzle this over popcorn in a pan for smaller bite-sized pieces - and don't want to break a tooth on the hard-ball caramel.
  4. Remove from heat.
  5. NOW stir in 1 tsp vanilla.
  6. Pour in a thin stream over the popped corn, stirring constantly to mix well.
  7. Shape into balls, if desired.