1Measure popped corn into large buttered pan. Measure sugar, syrup and water into heavy 2-3 quart sauce pan. Cook to 280 degrees.
2Remove from heat and add butter, vanilla and salt. Stir well. Pour mixture over popcorn. Stir or toss bottom until all syrup is mixed with popcorn.
3Once the popcorn mixture is cool enough to handle; grease hands and form popcorn into balls. If mixture gets too cool to stick together, set over hot water to warm.
4Place balls onto baking sheet or tray and let cool completely. Wrap in waxed paper and twist ends or in saran paper and tie.