1/2 c. white corn syrup
1/2 c. dark corn syrup
1/2 tsp. salt
1 c. sugar
2 tbsp. vinegar
2 tbsp. butter
6 c. puffed rice
1 tsp. vanilla

Boil syrups, sugar, salt and vinegar until it snaps (300 degrees on a candy thermometer). Remove from stove and add butter and vanilla. Allow bubbling to slow down. Pour slowly over puffed rice. Mix with wooden spoon. Grease hands with butter or spray coating. Shape into balls. Wrap individually in waxed paper.