Warm popped corn in oven set at “warm” or 250°.

Meanwhile, combine over heat in saucepan the sugar, corn syrup, water, butter, and salt.

Stir until the sugar is dissolved.

Cook without stirring until the syrup forms a soft ball (236°).

Then add the vanilla and pour the syrup slowly over the popped corn.

Mix well so that every kernel is coated.

Grease hands well with butter before shaping sticky popcorn into balls.