3/4 c. granulated sugar
3/4 c. brown sugar
1/2 c. white syrup
1/2 c. water
1 tsp. white vinegar
1/4 tsp. salt

Combine all in saucepan and cook to hard boil stage or 270 degrees on candy thermometer. Remove from heat and stir in 3/4 cup butter and pour over 12-14 cups of popped corn; mix well. Shape into balls.