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 slow oven (300-325 degrees). Combine sugar, water, salt, corn syrup and vinegar. Cook to hard ball stage (250 degrees) and add vanilla. Pour slowly over popcorn. Mix well to coat every kernel. Press into balls. Yield 15-20 balls.