Prize-Winning Popcorn Balls

1/2 pound popcorn, popped 2/3 cup corn syrup 2 cups sugar 2/3 cup boiling water 2 teaspoons cream of tartar

2 tablespoons vinegar 2 tablespoons melted butter 2 teaspoons vanilla flavoring 1/8 teaspoon baking soda

Directions:
Remove and discard any un-popped or partially-popped kernels from the popped corn. (This is important!) Place the remaining (fully-popped) corn in a large pan. In another saucepan, combine syrup, sugar, water, and vinegar. Heat to boiling over high heat. Boil to soft crack stage (275-280° F.) Remove from heat and add butter, baking soda, and vanilla. Pour over popcorn. Working quickly with buttered hands, press the popcorn mixture into balls.

Notes:
Adaptation of a"Prize Winning Recipe" for popcorn balls credited to Winifred J. Wells of Mooers, New York, in The Household Searchlight Recipe Book. (Copyright 1947 by Arthur Capper, Capper Publications, Inc. of Topeka, Kansas.)

Baked Caramel Popcorn

4 quarts freshly popped corn 1 cup brown sugar, packed 1/2 cup (1 stick) margarine 1/4 cup white corn syrup

1/2 teaspoon salt 1/2 teaspoon vanilla 1/4 teaspoon baking soda 1 cup peanuts, nuts or cashews

Directions:
1. Discard all the un-popped and partially-popped kernels from the popped corn. (This is important!) Put the remaining (fully-popped) corn in a large oven-proof container and keep it warm in an oven set at the lowest setting.

2. Combine the brown sugar, margarine, syrup, and salt in a heavy saucepan. Bring to a boil over medium-high heat, and boil for five minutes. Remove from heat and stir in the vanilla and baking soda. Pour over warm popcorn, add nuts and mix gently, but well.

3. Spread the popcorn mixture on a large cookie sheet and place in a 250° oven for 1 hour, stirring every 15 minutes. Remove popcorn from oven and allow it to cool.

4. Break popcorn into bite-size pieces and store in an airtight container or zippered plastic bag.