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Popcorn Balls

3 quarts popped corn

1 cup water

1 cup sugar

¼ teaspoon salt

⅓ cup white corn sirup

1 teaspoon lemon or vanilla

Discard all imperfect kernels of corn. Put the corn into a large pan. Cook sugar, sirup and water to the crack stage, or 270° F. Add flavoring and salt. Pour slowly over the corn, stirring with a spoon so that all kernels will be evenly coated. Shape the corn into balls and lay on waxed paper. Wrap in waxed paper, if desirable.