Yield: 24 Balls

  8 c  Popped corn
  1 c  Granulated sugar
1/2 c  Corn syrup
1/3 c  Water
  1 tb Butter
1/2 ts Salt
  1 ts Vanilla
  1 c  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 ts
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.