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. 

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