5 qt. popped corn
2 c. sugar
1 1/2 c. water
1/2 tsp. salt
1/2 c. light corn syrup
1 tsp. vinegar
1 tsp. vanilla

Keep popcorn hot and crisp in low oven (300°F to 350°F). Butter sides of saucepan and combine remaining ingredients except vanilla. Cook to hard-ball stage (250°F). Add vanilla. Pour slowly over hot popped corn, stirring just to mix thoroughly. Butter hands lightly. Shape into balls.