This recipe was published by Farm Journal in 1966 as part of a holiday treats article titled “Best-Ever Candy”. Recipe is typed below along with a scanned copy.

Honey Crackerjack

“Honey makes these different. Nice for children’s gifts”–Tennessee

3 qts. popped corn
1 1/2 c. sugar
1/2 c. honey
1 tsp. salt
2 tblsp. butter or margarine
1 tsp. vanilla

• Turn popped corn into bowl. Combine sugar, honey and salt in small saucepan. Heat and stir to dissolve sugar. Boil to hard-ball stage (260°). Add butter and vanilla. Pour syrup over corn, stirring gently to coat kernels.
• Drop by tablespoon onto waxed paper. When popcorn is cool enough to handle, butter hands and quickly shape corn into bite-size balls. Store in air-tight container at room temperature. Makes 24 balls.