8 cups popped corn (about 1/2 cup unpopped)
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
1/2 cup light corn syrup
1/2 cup water
1 teaspoon white vinegar
1/4 teaspoon salt
3/4 cup butter

Measure popped corn into large bowl. Combine sugars, cornsyrup, water, vinegar and salt in 2 - quart sauce pan. Heat to boiling over milium - high heat, stirring frequently. Cook stirring constantly, to 260°F on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). Reduce heat to low stir in butter until melted. Pour syrup in thin stream over corn in bowl, stirring until corn is well coated. Cool slightly. Butter hands; shape mixture into 3 - inch balls and place on waxed paper.

Yields approximately 16 balls.