3/4 c. sugar
3/4 c. brown sugar
1/2 c. white corn syrup
2 qts. popped popcorn
1 tsp. white vinegar
1/4 tsp. salt
3/4 c. butter

Put sugars, syrup, vinegar, and salt into large pan. Heat to boiling over medium heat, stirring often. Cook, stirring constantly, until temperature reaches 260 degrees on candy thermometer, or until a small amount dropped into a cup of cool water forms a hard ball.

Remove from heat and stir in the butter. When butter is melted, pour syrup in thin stream over corn in large bowl, stirring until corn is coated with syrup.

When corn is cool enough to handle, put a bit of butter on fingers and shape the coated corn in small balls. Place balls on waxed paper.