Source: dLife

Sugar, water, and corn syrup form the glaze that coats these fun popcorn ball snacks.

Servings

18 cup Popcorn, air popped , remove unpopped kernels
2 cup sugar
1 cup cold water
0.5 cup Syrup, corn, light
1 tsp vinegar
0.5 tsp salt
1 tbsp vanilla extract

1 Preheat oven to 300 degrees F. Spray a 17x12x2 inch baking dish with nonstick cooking spray and spread out popcorn. Place in preheated oven to keep warm while making syrup.
2 Generously spray a 2 quart heavy pot with nonstick cooking spray and add everything but the vanilla. Cook and stir over medium high heat until sugar dissolves and mixture is boiling, about 6 minutes.
3 Clip a candy thermometer to side of pan, lower heat to medium, and continue boiling at a steady moderate pace, stirring occasionally, until thermometer reads 250 degrees F. (hard ball stage). Adjust heat if necessary to keep mixture boiling at an even rate.
4 Remove from heat, remove thermometer, and stir in vanilla. Pour mixture over hot popcorn and gently stir to coat. Allow popcorn to cool until easy to handle.
5 Spray your hands with nonstick cooking spray and quickly roll popcorn into 2 1/2 inch diameter balls (you should get about 20). Wrap in plastic wrap for up to 1 week.

If you are short on time, you can spread onto foil sprayed with nonstick cooking spray and allow to cool, then break into clusters instead.