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 123 °C 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.

Happy Halloween" Recipe by Canadian Living Test Kitchen

[-=Pam=-] PA_Meadows@msn. Com