8 c. popped corn (about 1/2 c. unpopped)
3/4 c. granulated sugar
3/4 c. brown sugar
1/2 c. light corn syrup
1/2 c. water
1 tsp. white vinegar
1/4 tsp. salt
3/4 c. butter

Measure popcorn into large bowl. Combine sugar, corn syrup, water, vinegar and salt into 2 quart saucepan. Heat to boiling over medium-high heat, stirring frequently. Cook, stirring constantly to 260 degrees on candy thermometer (or until small drop into cold water hardens to a ball.) Reduce heat to low and stir in butter until melted.

Pour stream of mixture onto popcorn and stir until well coated. Cool slightly. Butter hands and shape mixture into balls and place on sheet of wax paper and cool.