5 qt. popped corn
2 c. sugar
1/2 c. light corn syrup
1 1/2 c. water
1/2 tsp. salt
1 tsp. vinegar
1 dram Lorann flavoring (1 tsp.)
Lorann coloring (as desired)

Measure popped corn into a large heatproof bowl. Place in a 300°F to 325°F oven to keep and crisp. Combine sugar, corn syrup, water, salt and vinegar in a small saucepan. Cook, covering with a tight lid the first few minutes of cooking, to dissolve sugar. Then remove lid and place thermometer in pan. Cook to 250°F. Add flavor and color as desired. Slowly pour syrup over hot popped corn. Mix well until all the corn is well coated. Shape into balls.