5 cups popped corn
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup crunchy peanut butter
1/2 teaspoon vanilla extract

Keep popped corn crispy in a 300 degree F oven.

Combine sugar and corn syrup in saucepan. Cook stirring constantly, until mixture comes to a full rolling boil. Remove from heat. Stir in peanut butter and vanilla extract. Immediately pour over warm popcorn; mix gently to coat. With buttered hands, form into 10 popcorn balls.