5 qt Popped corn
2 c Sugar
3/4 c Water
1/2 c Corn syrup, light
1/3 ts Salt
1/3 ts Vinegar
1 tb Vanilla extract
Boil sugar, water and corn syrup without stirring until thermometer
registers 260 or thread stage. Then add remaining ingrediens and let boil
to 264. Have corn in a large pan and gradually pour the syrup over the
corn. Use a spoon to turn corn so that it will be evenly coated. Make into
balls and let stand in a cold place until brittle. Pat Dwigans
