|Popped corn||3 Quart|
|Honey||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
1.Start by discarding all the imperfect kernels and put the popped corn into a large pan.
2.Cook sugar, syrup and water to the medium-crack stage (280Â° F.).
3.Add flavoring and salt.
4.Pour over the corn, stirring with a spoon so that all kernels will be evenly coated.
5.Shape the corn into balls, lay on waxed paper, and wrap in waxed paper.