2 1/2 qts. popped corn
1 c. sugar
1/2 c. water
1/4 c. light corn syrup
1/2 tsp. salt
1 tbsp. vinegar
1/2 tsp. vanilla

Measure popped corn into buttered 4 quart bowl. Combine in heavy 1 1/2 quart saucepan the sugar, water, corn syrup, salt, and vinegar. Stir over heat until sugar is dissolved. Cover; bring to boil and let boil briskly for 30 minutes or 260 degrees on candy thermometer. Stir in vanilla. Pour slowly over corn, stirring with greased spoon to coat corn. Immediately form into balls. Butter hands. Use food coloring for variations.