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5 qt. popped corn
2 c. sugar
1 1/2 c. water
1/2 c. light corn syrup
1/2 tsp. salt
1 tsp. vinegar
1 tsp. vanilla

Keep popcorn hot and crisp in slow oven at 300 degrees to 325 degrees.
Combine sugar, water, corn syrup, salt, vinegar and vanilla.
Cook to hard-ball stage at 250 degrees. Pour slowly over popcorn.
Mix well to coat every kernel. Press in balls. Use margarine
on hands if necessary. Makes 15 to 20 balls.

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