1 qt. popped corn
1/2 c. dark corn syrup
1/2 c. dark brown sugar
2 tbsp. water
1/2 tsp. vinegar
1 tbsp. butter

Place popped corn in large bowl. In saucepan combine syrup, sugar, water and vinegar. Cook over medium heat, stirring constantly until mixture boils. Cook until temperature reaches 260 degrees on candy thermometer. Remove from heat and stir in butter. Slowly pour over popcorn tossing to coat evenly. When cool enough, form into 1" or 2" balls.