5 quarts popcorn, popped
2 cups sugar
1 1/2 cups water
1/2 tsp. salt
1/2 cup light corn syrup
1 tsp. vinegar
1 tsp. vanilla

Keep popped corn hot and crisp in oven (300 to 325°F). Butter sides of saucepan. In it combine sugar, water, salt, corn syrup, and vinegar.

Cook to hard-stage (250°F). Add vanilla. Pour slowly over hot popped corn, mixing well to coat every kernel.

Press into balls (butter hands if necessary). Try not to burn your hands.

Cooks Note: A candy thermometer is recommended.

Serving Size: 8