Featured in the 1983 fall issue of KANSAS!, recipe by Linda Hlavacek


2 quarts popped popcorn

1 cup brown sugar

1/3 cup honey

1/3 cup water

4 tablespoons butter

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1 teaspoon vanilla


Place popcorn in a greased 9 x 13-inch pan and keep warm in a 250-degree oven. In a medium saucepan combine sugar, honey, water, butter, pumpkin pie spice, and salt. Cook over medium heat, stirring constantly until mixture boils and reaches 265-degrees on a candy thermometer. Remove from heat; stir in vanilla. Remove popcorn from oven. Pour syrup over popcorn and shape into balls. Makes about 10 popcorn balls.