2-1/2 quarts popped popcorn
1 14-ounce package light caramels
1/4 cup light corn syrup
2 tablespoons water
Keep the popped corn warm in a 200-degree F. oven. Melt the caramels in the top of a double boiler over simmering water. Add the corn syrup and water and mix until smooth. Slowly pour over the popcorn in a large bowl or pan. Stir to mix well. With greased hands, shape the mixture into balls about the size of softballs.
Let the balls cool and dry completely before wrapping (you can make them the day before). Wrap in plastic wrap or in corsage bags, available at any florist, and tie with orange and black ribbons.
Yield: 15 popcorn balls