Popcorn balls (rodgers)

Prepare a large bowl by lightly greasing it with butter or margarine, then add the 2 quarts of popped popcorn.

Combine the sugar, light or dark corn syrup, water, butter, and salt in a heavy-bottomed saucepan.

Heat the mixture over medium heat, stirring frequently until the sugar dissolves completely and the mixture comes to a boil.

Stop stirring and allow the mixture to boil gently without stirring for 5 minutes until it reaches hard-crack stage (around 300-310°F if using a candy thermometer).

Remove the saucepan from heat and immediately stir in the vanilla extract.

Carefully pour the hot syrup over the popped popcorn in the prepared bowl, stirring constantly with a buttered spoon or wooden spoon to coat all kernels evenly.

Allow the mixture to cool for 3-5 minutes until it is cool enough to handle but still slightly warm.

Butter your hands lightly and shape the popcorn mixture into 2-inch balls, working quickly before it hardens completely.

Place the finished popcorn balls on a sheet of parchment paper or a buttered baking sheet and allow them to cool and harden completely, about 30 minutes at room temperature.