1 1/2 c. sugar
1 c. water
2 tbsp. vinegar
1/2 tsp. salt
1 tsp. vanilla
2 quarts freshly popped corn
2 c. roasted Spanish peanuts

Boil first four ingredients until the ingredients form a syrup which makes a ball when dropped into cold water or until candy thermometer reaches 250 degrees. Add vanilla. Pour while hot over popcorn mixed with nuts and mix well. When cool enough to handle, butter hands and form into balls. When cold, wrap individually in waxed or plastic wrap. Instead of nuts two more cups of popcorn can be used.