8 c. popped corn
2 tbsp. light corn syrup
1 tsp. vinegar
1/2 tsp. vanilla
1 tbsp. butter
1/2 c. water
1 c. sugar
1/2 tsp. salt

Keep popped corn warm while making syrup. Combine sugar, water, vinegar, corn syrup and salt in small deep pan. Cook, stirring constantly, to very hard-ball stage (265°F on candy thermometer). Remove from heat. Stir in butter and vanilla. Put 4 cups popped corn in a bowl. Slowly pour over 1/2 the syrup mixture. With fork quickly toss to coat kernels. With buttered hands lightly press mixture into balls. Reheat syrup before pouring over remaining corn.

Makes 8 to 12 popcorn balls.