8 cups of popped corn
3/4 cup of granulated sugar
3/4 cup of brown sugar, packed
1/2 cup of light corn syrup
1/2 cup of water
1 teaspoon of white vinegar
1/4 teaspoon of salt
3/4 cup of butter or margarine

Measure popped corn into large bowl. Combine sugar, corn
syrup, water, vinegar and salt in 2-quart saucepan. Heat to
boiling over medium-high heat, stirring frequently. Cook,
stirring constantly, to 250 degrees on candy thermometer (or

until small amount of mixture dropped into very cold water
forms a hard ball). Reduce heat to low; stir in butter until
melted. Pour syrup in thin stream over corn in bowl, stirring
until corn is well coated. Cool slightly. Butter hands
and shape mixture into 3" balls and place on waxed paper.