Popcorn Balls

 Popcorn balls

2/3 cups sugar

½ cup water

3 tablespoon white corn syrup 

1/8 teaspoon salt

1 teaspoon vanilla

½ teaspoon vinegar

Prepare about 6 cups of popped corn, allowing a little extra if there are helpers who will eat some while waiting for the syrup to cook. 

To prepare syrup, combine sugar, water and corn syrup in a large aluminum saucepan. Stir until sugar is dissolved, then cook without stirring until the firm ball stage is reached (248 degrees on candy thermometer). Add salt, vanilla and vinegar and continue cooking until a little syrup dropped into cold water forms brittle threads (firm crack stage or 290 degrees) pour syrup over popped corn in a large mixing bowl. 

As soon as it is cool enough to handle, spread butter on your hands and use them to mix thoroughly and shape into balls.