Instructions: Servings: 10

Place the popped corn in a large greased bowl or pan. In a heavy 2 qt saucepan, stir together corn syrup, sugar, water and vinegar. Stirring constantly, cook over medium heat until mixture boils. Continue cooking, stirring occasionally, until temperature reaches 260 degrees on a candy thermometer or until a small amount of mixture dropped in very cold water forms a ball hard enough to hold its shape, yet plastic. Remove from heat; stir in margarine. Slowly pour over popcorn, stirring to coat well.

When cool enough to handle, yet still quite warm, quicly shape into balls with well-buttered or oiled hands. Wrap individually in plastic wrap.

Makes about 10 3 inch balls.

** Option
** Substitute 2 Tblsp of praline liqueur for 2 tblsp of the water.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.