Eggnog Popcorn Balls

I found this on www.chow.com. I'm posting it so I will have it handy, but I'm happy to share it with all of you. Chow.com has other interesting popcorn ball flavors such as curry-coconut, so you might want to check them out.

• Ready In: 40 mins
• Serves: 6
• Yields: 6 3-inch balls

Ingredients

• 9  cups  plain  popped popcorn
• 1  cup granulated sugar
• 1⁄3 cup light corn syrup
• 1⁄3 cup water
• 1  teaspoon distilled white vinegar
• 1 1⁄2 teaspoons kosher salt
• 4  tablespoons unsalted butter, cut into small pieces (1/2 stick)
• 3⁄4 teaspoon ground nutmeg
• 3⁄4 teaspoon vanilla extract
• 1⁄2 cup  toasted pecans, coarsely chopped

Directions

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. Place over high heat, stirring until sugar is dissolved, about 2 minutes. Bring to a boil and cook until mixture registers 260°F on a candy/fat thermometer, about 5 to 7 minutes. Remove from heat and stir in butter, nutmeg, and vanilla until melted and smooth.
3. Immediately drizzle sugar mixture over popcorn. 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.
4. Using buttered or oiled hands, tightly press mixture (it may still be a bit warm) into 3-inch rounds. Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.