Combine sugar, corn syrup, salt, butter and water in saucepan. Cook over low heat, stirring until sugar dissolves. Wash crystals from side of pan with wet pastry brush. Cook over medium heat to 235F soft ball stage (temper your candy thermometer, i only cooked to 222F thanks to high altitude) . Remove from heat; stir in extract. Pour slowly over mixture of popped corn to mix well. Shape into balls with buttered hands. Makes about 1 dozen.