Start by placing your popped popcorn into a very large mixing bowl. It is important to sift through the popcorn and remove any unpopped kernels, as biting into one can be an unpleasant surprise. Set the bowl aside while you prepare the sweet coating.
In a medium saucepan over medium heat, combine the butter, light corn syrup, granulated sugar, and salt. Stir the mixture constantly until the butter has melted and the sugar has fully dissolved. Bring the mixture to a gentle boil for about 2 minutes, then remove it from the heat and stir in the alcohol-free vanilla extract.
Slowly pour the hot syrup mixture over the popcorn in the large bowl. Use a large spatula to gently toss the popcorn, ensuring every piece is evenly coated with the sticky syrup. Once the mixture has cooled slightly but is still warm, fold in the chocolate candies and festive sprinkles so they stick to the popcorn.
Lightly grease your hands with butter or a small amount of oil to prevent sticking. Scoop up a handful of the popcorn mixture and gently press it into a ball about the size of a baseball. Place the finished balls on a sheet of parchment paper to cool and set completely.
