1 c. sugar
2 tbsp. white Karo syrup
1/2 c. water
1/2 tsp. salt
1 tsp. vinegar
1 tbsp. butter
Food coloring (optional)

Mix all ingredients except butter and food coloring together in saucepan and boil to hard boil stage (265 degrees on candy thermometer). Add butter and food coloring. Grease hands with butter. Pour mixture (must be fairly warm) over popped corn and shape into balls. Yields 30 popcorn balls.

For best results, sift unpopped kernels from popped corn before pouring on mixture.