3 qts. (3 L) popped corn, unsalted, unbuttered
2 c. (1/2 L) light corn syrup
1 tbsp. cider vinegar
1/2 tsp. salt
2 tsp. vanilla

Put the popped corn into a large greased bowl and keep warm in a 250 degree oven. Oil a large fork and set aside.

Combine the corn syrup, vinegar and salt in a 3-quart heavy pot. Cook over medium heat, stirring occasionally, until the syrup reaches the hard-ball stage (250 degrees). Remove from the heat and add the vanilla. Slowly pour the syrup over the popcorn, tossing with the fork until it is well distributed.

As soon as the mixture is cool enough to handle, quickly and gently shape it into 3-inch balls. Let them stand on wax paper until they are cool and no longer sticky, then wrap each in plastic wrap, a tied plastic bag, or tissue paper and store at room temperature. Fifteen 3 inch balls.