5 quarts popped corn 1/2 cup white corn syrup
2 cups sugar 1/3 teaspoon, each, salt and vinegar
11/2 cups water 1 tablespoon vanilla
Boil sugar, water and corn syrup without stirring until thermometer registers 260° F.; then add remaining ingredients and let boil to 264° F. Have corn in a large pan, and pour on gradually the syrup, using a spoon all of the time to turn corn that it may be evenly coated. Make into balls, and let stand in a cold place until brittle.