8 c Popped corn
1 cup Granulated sugar
1/2 c Corn syrup
1/3 c Water
1 tablespoon Butter
1/2 teaspoon Salt
1 teaspoon Vanilla
1 cup Orange and black gumdrops or jujubes, chopped*
*Currants and diced apricots can replace the candy.
Place popped corn in bowl; set aside.
In small saucepan over medium-high heat, bring sugar, corn syrup, water, butter and salt to boil; cook, stirring, until sugar dissolves. Cook, without stirring, for 10 minutes or until at hard-ball stage of 254F 123C on candy thermometer, or until 1/2 teaspoon syrup dropped into cold water forms rigid but still slightly pliable ball. Remove from heat.
Wearing oven mitts to shield against splatters, carefully stir in vanilla.
Pour over popped corn; using greased spoon, toss until coated. Stir in candy.
Wearing rubber gloves, form into 2-inch balls; let cool on baking sheet.