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 these can be quite unpleasant to bite into later. Ensure the bowl is large enough to allow for easy stirring once the hot syrup is added.
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 completely dissolved. Bring the mixture to a gentle boil for about two minutes, which helps the syrup reach the right consistency for binding the popcorn together.
Remove the saucepan from the heat and immediately stir in the alcohol-free vanilla. Carefully pour the hot syrup over the popcorn in the large bowl. Use a large spoon or spatula to toss the popcorn gently, ensuring every piece is evenly coated with the sticky syrup mixture.
Allow the popcorn to cool for just a minute so the candies do not melt instantly. Gently fold in the red and green chocolate candies and the festive sprinkles. You want to work relatively quickly so the syrup does not harden before you have a chance to shape the balls.
Lightly grease your hands with a bit of butter or oil to prevent sticking. Scoop up about a cup of the popcorn mixture and press it gently between your hands to form a round ball, roughly the size of a baseball. Place the finished balls on a sheet of parchment paper to cool completely and set.
