2 1/2 qt. popped corn
1 c. sugar
1/2 c. water
1/4 c. corn syrup
1/2 tsp. salt
1 tsp. vinegar
1/2 tsp. vanilla

Measure popcorn into buttered bowl. Combine together in 1 1/2 quart sauce pan the sugar, water, syrup, salt and vinegar. Stir over heat until sugar dissolves. Cover and bring to a boil. Boil briskly 3 minutes. Uncover and continue cooking mixture until it forms a hard ball, when dropped in cold water (260 degrees). Remove from heat and stir in vanilla. Pour slowly over popcorn, stirring with large buttered spoon, to coat each kernel. Immediately form into balls; handle gently to avoid packing. Use butter on hands if necessary.