Combine sugar, corn syrup, salt, spices, butter and water in saucepan. Cook over
low heat, stirring until sugar dissolves. Wash crystals from side of pan. Cook over
medium heat to 245 degrees F (firm ball stage) on candy thermometer.
heat; stir in extracts. Pour slowly over mixture of popped corn and nuts, stirring
to mix well.
Shape into balls with buttered hands.
Makes about 2 dozen (2-inch) diameter balls.
Holiday Popcorn Balls: In the above, add 1/2 cup minced candied cherries (mixture
of red and green) to popped corn and nuts. Pour hot syrup over this mixture and
proceed as directed.
Crunchy Popcorn Balls: In recipe for Chewy Popcorn Balls use only 2 quarts popped
corn instead of 3 quarts; make syrup following directions, cooking to 290 degrees
F (hard crack stage) on candy thermometer. Pour over popped corn and nuts. Shape
into balls if desired, or spread in thin layer on aluminum foil. When cool, break
into small pieces.