Eggnog Popcorn Balls

• 9 cups plain popped popcorn
• 1 cup granulated sugar
• 13 cup light corn syrup
• 13 cup water
• 1 teaspoon distilled white vinegar
• 1 12 teaspoons kosher salt
• 4 tablespoons unsalted butter, cut into small pieces (1/2 stick)
• 34 teaspoon ground nutmeg
• 34 teaspoon vanilla extract
• 12 cup toasted pecans, coarsely chopped

1. Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place popcorn in the bowl.
2. Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine.
3. Place over high heat, stirring until sugar is dissolved, about 2 minutes.
4. Bring to a boil and cook until mixture registers 260F on a candy/fat thermometer, about 5 to 7 minutes.
5. Remove from heat and stir in butter, nutmeg, and vanilla until melted and smooth.
6. Immediately drizzle sugar mixture over popcorn.
7. Add pecans and stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.
8. Using buttered or oiled hands, tightly press mixture (it may still be a bit warm) into 3-inch rounds.
9. Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.

popcorn, sugar, light corn syrup, water, white vinegar, kosher salt, unsalted butter, ground nutmeg, vanilla, pecans

Taken from www.food.com/recipe/eggnog-popcorn-balls-397398 (may not work)