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3 qt. popped corn (no salt or
2 c. light corn syrup
1 Tbsp. cider vinegar
1/2 tsp. salt
2 tsp. vanilla

Put the popped corn into a large greased bowl and keep
warm in a 250 degrees oven. Oil a large fork and set aside. Combine
the corn syrup, vinegar and salt in a 3-quart pot. Cook over
medium heat, stirring occasionally until the syrup reaches the
hard boil stage (250 degrees). Remove from the heat and add the
vanilla, slowly pour the syrup over the popcorn, tossing with
fork until it is well distributed. As soon as the mixture is
cool enough to handle, quickly and gently shape into balls.
Let stand on wax paper until cool and no longer sticky.

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