Goblin Balls

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 254°F (123°C) on candy thermometer, or until 1/2 tsp (2 mL) syrup dropped into cold water forms rigid but still slightly pliable ball. Remove from heat.

Wearing oven mitts to shield against spatters, carefully stir in vanilla. Pour over popped corn; using greased spoon, toss until coated. Stir in candy. Wearing rubber gloves, form into 2-inch (5 cm) balls; let cool on baking sheet.