Ingredients:
2 1/2 cups unpopped popcorn.
Oil for popping
1/2 stick of butter
1 cup brown sugar
2/3 cup heavy cream
1/2 teaspoon vanilla
1/2 cup corn syrup

How to make this recipe:
Pop the corn in small 1/2-cup batches at a time. Put aside in huge buttered bowl.

In a large pot, heat the butter, corn syrup and sugar, stirring well. Bring to a boil over medium heat. Stir in the cream. With a candy thermometer, check the temperature and remove at 238 degrees F.

Add the vanilla. Pour the caramel mixture over the popcorn and stir well with a wooden spoon, so that all kernels are coated. With buttered hands, shape into balls and place into cellophane bags secured with wire twists.
Makes 15.

Recipe from: Kerry Buckley