Popcorn Balls

1. Stage

Place your popcorn in a large baking pan and keep it cozy in a 200°F oven. Editor's Tip: You want the popcorn to stay warm so the syrup coats the kernels perfectly.

2. Stage

In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat, stirring occasionally, until your candy thermometer reads between 235° and 240° (aka the soft-ball stage). Editor's Tip: A candy thermometer ensures your syrup reaches precisely the right temperature—at least 235°. Without a candy thermometer, the texture of your popcorn balls can be too soft and sticky or too hard and crunchy, so the thermometer helps guarantee perfection every time. No candy thermometer? No worries. You can test the syrup by dropping a little into cold water. When you have a soft ball that you can squish between your fingers (without burning yourself), you're good to go.

3. Stage

Once your syrup reaches the perfect temperature, remove it from the heat and stir in the butter, vanilla extract and food coloring (if you're feeling extra colorful). The butter will melt into the mixture, making it smooth and glossy. Pour the mixture over the popcorn and stir until everything is evenly coated. Editor's Tip: Work fast; the syrup cools quickly and you want to get every kernel coated while it's still liquid gold.

4. Stage

Let the mixture cool enough so it doesn't burn your hands (unless you like popcorn-related battle scars). Wet your hands with cold water to prevent sticking, then grab handfuls of popcorn and press them into balls about 3 inches in diameter. Editor's Tip: The popcorn mix will start to harden as it cools, so get rolling! It is a race against time.